Company’s coming, and so it’s time to mull through appetizer recipes. While it’s fun to try new recipes that may rapidly join the list of favourites, this recipe is an oldie that’s stood the test of time. Quiche are great for the holidays, and equally appealing served cold on a hot summer’s day. Mini quiche are small enough that your guests needn’t worry about juggling plates and cutlery; they’re a great finger food.
Ingredients: the Crust
- butter – .5 cup (125 mL)
- flour – 1 cup (250 mL)
Ingredients: the Filling
mushrooms – 2 cups (500 mL), sliced
butter – 2 tablespoons (12 mL)
broccoli* – 1 cup (250 mL)
ham* – 1 cup (250 mL) sliced into bite-sized portions
cheese: your choice of farmer’s or gouda – 2 cups (500 mL), grated
cheddar cheese – .5 cup (125 mL) grated
eggs – 3 large
light cream – .5 cup
pepper – to taste
* You may wish to vary your ingredients. Your options are endless, and may include artichoke, asparagus, leek, spinach, tomatoes or zucchini on the veggie front – and your choice of bacon, crab and shrimp in lieu of ham.
If you prefer to make your quiche in a larger pie pan: Bake at 425 F (220 Celsius) for 15 minutes, and then lower the heat to 350 F (220 Celsius) and bake for another 30 minutes, or until firm to the touch. You’ll know your quiche is ready when a knife inserted in the centre withdraws cleanly.
Form into a ball, wrap and refrigerate for an hour
Press or roll pastry into mini quiche pans or two 9″ pie plates.
Begin preparing the filling while you have the pastry chilling in the refrigerator. Once you have the veggies chopped and ready to sautee and steam, preheat the oven to 425 F.
- Lightly sautee the mushrooms
- Steam the broccoli until just tender
- Chop and combine cheeses with your veggies and ham/other filler
- Toss half the combined cheeses with all the ham; place in the pastry lined tins (or plates)
- Beat the eggs, cream and pepper
- Pour the egg mixture over the cheese and veggies
- Sprinkle the remaining cheese on top
You’ll have preheated the oven to 425F. Place the quiche in the oven and bake for 10 minutes; if the edges brown a bit quickly, cover them with foil.
Once you’ve baked at 425 for 10 minutes, reduce the heat to 375 F
Bake another 30 minutes, or until the quiche is set, at the reduced temperature. Remove from the oven and let stand another 10 minutes before serving. Serve, and enjoy.