Vegetarian Hors D’oeuvres: Mini Quiches

by ashley

In planning for Jessica’s baby shower, I wanted to make sure that we had a good assortment of foods that would be tasty, easy to make and easy to eat. The first thing that popped into my head were mini quiches – something that I’ve made in my own home for years. They are incredibly adaptable and great to make with kids. You can come up with infinite possibilities for flavors and fillings.

 

I chose to keep mine simple for the baby shower: chives, dill, some onion and cheddar cheese. To make it more simple, I used frozen pastry sheets for the crust. If you are more versed in the kitchen, whipping up a fresh batch of pastry dough would be tastier. I had to make about 100, so I wanted easy 😉

 

Here are the ingredients you’ll need to make one batch of 30 mini quiches or 8 larger quiches:

 

2 tbsp finely diced onions

2 tbsp chopped chives

1 tbsp dried dill leaves

1 cup finely shredded cheddar cheese

1 tsp kosher salt

3 eggs

¾ cup heavy whipping cream

1 sheet frozen pastry dough*

 

*Fully defrost pastry sheet overnight in refrigerator.

Pre-heat oven to 400°F. Grease mini muffin pans (or regular muffin pans, depending on desired quiche size). On a hard, floured surface, roll out the defrosted pastry dough until doubled in size. Using a rolling cutter, or pizza cutter, cut the pastry dough into uniform squares. For mini quiches, the squares should be about 2 inches. For larger quiches, 5 inches. Lightly push the cut pastry squares into the muffin pans.

 

Beat eggs and heavy cream in a bowl, folding in the onions, chives, dill, salt and cheese once fully integrated. Spoon the egg mixture into the muffin tins, filling each pastry square about ¾ of the way. Bake until fluffy golden brown, about 10-15 minutes for mini-quiches or 15-25 minutes for larger quiches. Serve immediately.

 

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2 Comments to “Vegetarian Hors D’oeuvres: Mini Quiches”

  1. And I think I ate about 1/2 of the 100 that you made- so delicious!! 🙂

    Like

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