Mini Appetizer Quiches

December 7, 2009

I hope all of my American readers had a fantastic Thanksgiving! Mine was stupendous for many reasons, not the least of which was the food.

And now, December is here and the holiday season is in full swing. The holidays are a wonderful time, but can also be a stressful time. I want to share recipes this December that can help make your holiday entertaining and family get-togethers easier and less-stressful.

I am going to start with a recipe for party appetizers. This little quiches are wonderful served as appetizers at a holiday party. You can make them ahead of time and freeze them; they reheat beautifully.

Quiches are completely customizable, meaning you can make some for vegetarians, some for picky eaters and some that are filled with upscale ingredients...depending on your audience. Another great thing about a mini quiche is that on a buffet it is not needed to be served warm. Although some like them better warm, quiches at room temperature is also not only acceptable, but sometimes preferred. The time limit on serving room temperature quiches is 1 hour. So keep a good eye on your clock as your party guests sample these tasty tidbits.

Mini Appetizer Quiches
Makes 24
Prep Time: 25 minutes
Cook Time: 20 minutes

1 pkg. refrigerated pie crust
1 large portabello mushroom
8 oz. button mushrooms
1 clove crushed garlic
3 chopped green onions
2 Tbsp. butter
1 Tbsp. olive oil
1/2 cup whipping cream
1 egg
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup shredded Swiss cheese
1/2 c. finely chopped ham (optional)

Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles. Wipe mushrooms with damp cloth and chop in food processor or with chef's knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.

Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust), re-rolling crusts if needed. Press into prepared muffin cups. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms; 2 tsp. per each muffin cup.

Sprinkle each with grated cheese.

To Bake
Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.

To Freeze
Cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.

To Serve
To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot.


Post a Comment

Related Posts with Thumbnails

About This Blog

A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

Legal Stuff

Copyright © 2008-2010 Emilie Ahern. The content on these pages, including text and images are the sole property of the author unless otherwise noted and may not be used or reproduced in any manner without consent. All Rights Reserved.

  © Blogger template On The Road by 2009

Back to TOP