Friday, September 28, 2012

Keldi's Mini Quiches

I know some of you will be super excited to see this recipe!! When I lived with Keldi, she made these little quiches for book clubs, and entertaining. They were delicious. I loved them and could easily eat about 5 of them in one sitting. Possibly more. On one occasion, someone ate nearly 10 at a poker night. There's something about them that's highly addictive. The shells can be made from scratch, or bought. You can probably guess that I did the latter.

I decided to bring these to M&Js for the break fast. Keldis was nice enough to share her recipe with me. They are an adaptation of "quiche lorraine" from the Joy of cooking. I wonder how I lived with Kel for 2 years and didn't learn how to make these sooner. They were quite easy to make, the hardest part was not being able to taste anything, or eat a crumb as I went..

I made 2 varieties, roasted red pepper and goat cheese (my personal favourite- shown above) and leek and cheddar. You can try any combination that suits your fancy.

- Tart shells (I used tenderflake- on accident, I bought 2 different sizes, tarts and mini tarts, butboth were good)
- 1 egg white
- 2 cups milk ( I used skim)
- 3 eggs
- nutmeg
- 1/2 tsp salt
-1/4 tsp pepper
- 1 tsp chives
- roasted red pepper
- goat cheese
- leek, sauteed
- cheddar, grated

-preheat oven to 375F
-brush tarts with egg white (beaten with a fork), so they dont get soggy (let them though 5 minutes if they are frozen, they dont have to be pre-cooked)
- place fillings in the bottom of each tart
- mix egg/milk, salt, peper, nutmet, chives in a food processor or blender. Pour into tarts. You can fill them quite full as they will shrink a bit when they cool.
- Bake for approximately 30 minutes. Check them after 20 mintues to ensure they don't burn.

Good luck eating just one.. They are also good cold as leftovers.

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