Wednesday, December 2, 2009


Last night I test-drove making mini-quiches from scratch. I've made them before, but it was when I weighed a lot more and everything was a huge energy-suck because I had to haul almost 100 more pounds around in everything I did. This time it was to test how long they take to make, how much they will cost us from a catering stand-point and if it's worth it versus buying them pre-made from Costco.

We have a client that is allergic to pork and I suspect that the company that makes the mini-quiches uses lard in the crust. Plus, I like the idea that we make things from scratch. I made about 20 mini-quiches and put about a dozen in the freezer and will bake them this morning for lunch or a snack to see how the freeze, reheat process went. To make the 20 mini-quiches it took me about 20 minutes including making the Pate Brisee from scratch. (I used my kitchen aid.)


Pate Brisee for 1 9 inch pie crust

2 eggs
2/3 c. heavy cream
Salt & Pepper to taste

1/2 c. grated Gruyere Cheese
Finely chopped green, red, and yellow peppers
Finely diced onions
Finely chopped fresh chives

Roll out the Pate Brisee and use Scalloped Bread Tube (Pampered Chef) to cut out mini-crusts. Using the shaping tool dipped in flour, press the crust into the mini-muffin pan wells. (Getting them centered is good - however, it turns out I'm somewhat challenged with that.)

Whisk eggs, cream and salt and pepper in bowl. (It's easiest if you do this into a bowl with a pouring spout.)

Put some cheese, peppers, and onions in each well, pour custard over the veggies being careful not to overfill (again, something I'm surprisingly bad at). Sprinkle chopped chives over top of each quiche.

Bake at 350 for about 15-20 minutes. Cool in pan for about 20 minutes.

To Freeze - place in single layer on sheet pan until frozen. I only froze a dozen, but I think you would want to store them in layers in a Tupperware with parchment or waxed paper in-between the layers.

To reheat - bake at 350 for about 15 minutes.

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