![]() ![]() Some recipes call for patty cake pan (shallow rounded base) or mini muffin tins, but I find that standard muffin tins make the perfect size mini quiche. ![]() I like to use a normal muffin tin to make Mini Quiche. Should mini quiche be served cold or warm? Better warm, but still super duper tasty at room temperature. Essential step to ensure the pastry cooks through properly and so it doesn’t go soggy. How to reheat? 5 minutes at 180C/350F, or 12 minutes from frozen.ĭo you prebake the pie crust? YES – for just 5 minutes. How long can you freeze them? My standard rule is 3 months, to ensure no loss of flavour. How long do Mini Quiche last in the fridge? 3 to 4 days, easy! Place a pinch of cheese in the quiche crust, top with Filling of choice then pour in egg mixture andīake for just 18 to 20 minutes, until the tops are light golden, the inside is set and cheesy (overcooked quiche filling is like overcooked scrambled eggs!). Whisk up a simple egg and cream mixture (milk will do in a pinch, but cream makes it more luxurious!) Mini quiche are literally the perfect finger food – one hand, two bites, mess free, make ahead! This is to help stop the pastry from puffing up when it bakes – because I don’t bother to weight each one down with baking beads, like with traditional quiche crusts.? Avoid this problem by just giving the quiche crust a 5 minute head start in the oven andī) crisp rather than soggy Quiche Crust: 5 minutes is all it takes for a “skin” to form on the pastry which stops the egg mixture from sinking into the pastry which leads to soggy crusts! What’s with the fork pricking? Doing this means either semi-raw pastry with perfectly cooked filling, or if you bake for longer to cook the crust through, then the filling is overcooked. One major difference between this recipe and almost every other recipe “out there” is that I do a quick 5 minute blind bake (ie baking empty shells) to give the pastry a head start:Ī) the pastry is not raw or soggy: Most recipes will fill raw crust with egg and add ins, then bake in one go. See below for an extensive list of other options!Īvoid undercooked and soggy quiche crusts by popping them in the oven for 5 minutes to give them a head start! Mini Quiche Pastry Crust Here’s what you need for the 4 filling options I’m sharing today. Use this homemade quiche crust pastry (there’s a video!). The pastry – I’m using store bought shortcrust pastry for convenience here (sold labelled as pie pastry for those of you in the US and Canada!), but you can make your own if you so choose. Mediterranean – olives, sun dried tomato, peppers and feta (because I had so much left over from all the antipasto-ey type foods I’ve been sharing lately – like the Mediterranean Savoury Muffins and Sicilian Chicken Pasta!) Garlic Spinach – spinach sautéed in garlic butter (seriously good!) and Mushroom – filled with garlic sautéed mushroom then topped with slices Quiche Lorraine – the mini version of the classic Quiche Lorraine, made with bacon and eschallots In the spirit of how customisable these are, today I’m sharing FOUR different versions: Mess free food – no risk of sauce dribbling down your new white silk top Ĭan be made 2 to 3 days ahead, kept in the fridge or frozen then reheated Ĭustomisable – so you can cater for the vegetarians, bacon monsters and artichoke queens andĪnd most importantly – they taste even better than they look. ![]() Small enough to eat with one hand (while the other is clutching a wine glass like it’s your life line) Mini Quiche are literally the perfect finger food: So don’t pay a fortune for bland frozen mini quiche…make them at home! They’re easy to make, perfect for make ahead and freezing, economical, and they look as great as they taste!! Choose from 4 Mini Quiche recipes – Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your own combo. Mini Quiche are the perfect finger food for passing around at parties. ![]()
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