mini quiches
Originally uploaded by cignoh
yesterday, i had afternoon tea with some friends. we each made one or two dishes, the menu was:
* scones (orange pecan and date)
* clotted cream and jam/jelly
* banana chiffon cake
* matcha cupcakes
* chicken salad sandwiches
* cucumber dill cream cheese sandwiches
* egg salad sandwiches
* sesame squares
* strawberries, plain and chocolate dipped
* meat buns
* mini quiches (mushroom and spinach)
yummy!
i made mini quiches and egg salad sandwiches by combining recipes that i found online:
****** mini quiches ******
from this recipe, i found advice on making mini quiches in the comments section:
Reviewed on Oct. 12, 2004 by hope03
These might be okay appetizers, but these are not quiches. To make PERFECT mini quiches, use the Cream Cheese Tart Shells recipe on this site and also the Basic Quiche by Shelley. Use a mini muffin tin. I placed a tiny cube of pepper jack cheese, a tiny piece of canned mushroom and a tiny tear of frozen spinach (defrosted) in each cup, then filled with the egg mixture. Baked at 350 for 15-20 minutes until edges were beginning to get golden. Ah, they looked and tasted very professional!
here are the recipes that she refers to:
recipe: cream cheese tart shells
recipe: basic quiche filling
i pretty much followed hope's instructions, but i added tiny cubes of pepper jack, havarti, and mozzarella cheese instead of just pepper jack. i also used baby chopped spinach. i think i added the specified amount of salt to the quiche mix, but it maybe could've used a tiny bit more... i baked them for longer than 20 min, more like 25-30 min.
****** egg salad sandwiches ******
i combined these 2 recipes:
http://allrecipes.com/Recipe/Egg-Salad-I/Detail.aspx?prop31=3
http://allrecipes.com/Recipe/Egg-Salad-III/Detail.aspx?prop31=5
and added the following:
8 eggs
2 T country dijon mustard (a little bit sweet)
4 T mayonnaise
1 t dill weed
1 t paprika
1 T minced red onion
1 celery stalk chopped
1 T pimento stuffed green olives chopped
salt/pepper to taste
i think i added a little too much salt but was otherwise happy with the egg salad. also, i followed these instructions to boil the eggs---a couple of them cracked a little, but it seemed ok otherwise. does anyone have better/different advice?
10 comments:
yum! those mini quiches look so tasty! they look so professional too.
how many mini quiches does this recipe make? does the crust recipe make enough dough for the amount of filling you make in the other recipe?
the crust recipe makes 24 mini quiches. i had way more filling so i made another batch---baked 12 more last night and will bake 12 more today... and there will probably be enough filling for more than 48 mini quiches. i might just bake the remaining amount w/o a crust to finish it. but to answer your question, you could probably halve the filling recipe...
oh and another thing, i think i would maybe increase the temperature and or bake for way longer than the recipe specifies, but i like mine to be a little crisper.
thank you! i'm going out to get ingredients. i like mine crispy too so i will follow your directions. did you use frozen spinach or fresh?
Wow. I think you have a future in catering. But I am having a hard time evaluating them. Can you mail me a half dozen to sample? thanks.
Greg got into making "perfect" boiled eggs and followed a cook's illustrated recipe. I was dubious (how hard could it be?), but they really did come out better. all yellow in the center, no green/gray ring or mealy, dry yolk. That said, they might not be hard enough for egg salad. Worth a shot though:
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.
cool, thanks for the instructions for boiling eggs. i tried something fairly similar the 2nd time (covered w/ 1 in water, boiled on high, then removed from heat, let sit for 20 min, rinse in cool (not iced) water) but not exactly---will try that next time. they also came out nicely but were not as easy to peel as the first time. they were hard enough for egg salad...
a: i used frozen baby spinach and unsalted butter.
l: i can mail them, but imagine they might arrive kinda nasty. so you should come and visit me, and i'll make them for you instead, how's that? :)
cignoh did such a great job making and photographing the mini quiches that i had to go try it out myself and boy, are they yummy!! i scarfed down 4 straight out of the oven. there were some variations to mine, but they still turned out well. i was worried that using salted butter would make the crust too salty, but the crust turned out great. i also sauteed onions, mushroom and baby spinach before putting it in the crust with pepper jack and parmigiano reggiano. this is an awesome recipe b/c they are so tasty, but also easy to make and look professional. thanks, cignoh!
now that you're not coming up for maker faire i HAVE to come visit you :P.
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