Mini quiches are a classic part food. They are quintessentially French and really easy to eat. They can be made ahead and reheated quickly on a cookie sheet at 350 degrees. Though it would be very easy to buy these in the freezer section, when you make them yourself they are truly exceptionally. These were a huge hit with the father to be.
Bacon and Broccoli Mini Quiches
3 cups flour
2 sticks of butter, slightly cooler than room temperature
2 teaspoon salt
1/2 teaspoons sugar
1/2 cup water
In a large metal bowl, mix all ingredients, except the water with a fork or pastry cutter. The goal is to incorporate the butter until it is the texture of course meal. Slowly sprinkle in the water and quickly mix. Making sure not to put in too much water, briefly kneed the pastry so that it forms a cohesive ball. Pull out about 1 tablespoon of dough and flatten into a round, place it into a mini-muffin pan to form a miniature pie shell.
¾ cup milk
2 teaspoons mustard
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried thyme
1 8 oz package shredded cheddar cheese
½ lb thick cut bacon, cooked and crumbled
10 oz bag broccoli, defrosted, drained and chopped
Preheat the oven to 350 degrease. Beat the eggs, milk, mustard and seasonings with a whisk until well combined.
Fill half of the pastry with broccoli and the other half with cheese. For the broccoli quiches, top them with a bit of the cheese. For the cheese quiches, top them with a bit of the bacon bits. Slowly fill the mini pies with the egg mixture until you can see the egg peaking out of the filling.
Place the molds on top of a baking sheet and bake the pans for 30 minutes or until the tops turn golden brown. Serve hot or at room temperature.
WholeFoods has installed an exotic egg bar at the Bowrey location. I’m obsessed with the ostrich eggs. They are beautiful orbs that unfortunately sell for $39.99. They look like they would hold about a ½ dozen regular eggs. I want to buy one and turn it into a beautiful chocolate mousse, served in the shell. I can’t justify the expense, so I used my own half a dozen eggs ($2.00) and made a quiche out of the leftover broccoli gratin.
Broccoli and Bacon Quiche
1 ½ cups flour
1 stick of butter, slightly cooler than room temperature
1 teaspoon salt
3 teaspoons sugar
¼ cup water
2 cups broccoli florets, cooked
1 pound bacon, chopped
1/2 pound shredded cheddar
½ cup cream
2 teaspoons Herbes de Provence
salt and pepper
Mix the flour, butter, salt and sugar in a mental bowl with a fork. Mash in the butter until it forms course meal. Gradually add in the water, you may not need all of it. Mix the dough together till it forms a ball. Divide the mixture in half, save one half for another project. Roll out the other half of the dough and place it in a pie pan. Crimp the edges and trim any excess.
Cook the bacon in a pan until crisp, drain and discard the fat. Pre heat the over to 350 degrees. Fill the pastry with a layer of broccoli, then a layer of bacon and top it with the cheese. Beat the eggs, cream herbs and salt and pepper in a bowl. Slowly pour it over the quiche. The eggs should come to the top of the cheese, but not over flow. If necessary, beat another egg with more cream, or milk, the herbs and salt and pepper and pour into the quiche.
Bake the quiche, uncovered for 1 hour until the top is golden brown.
I’ve always loved quiche. It’s the perfect breakfast, brunch, lunch, dinner or late night snack. You can practically make anything into a quiche: salmon and asparagus, mushrooms and goat cheese, sausage and peppers.
Spinach and Bacon Quiche
¾ cup flour
½ stick butter
½ teaspoon salt
1/8 cold water
1/2 package bacon, I prefer the thick slab kind
frozen spinach, drained
shredded cheddar cheese
½ cup milk
Mix the flour, butter and salt in a metal mixing bowl until the butter is 100% incorporated and the mixture resembles course meal. Slowly add in the water, a little bit at a time and pull the dough tougher, being careful that it isn’t too wet. Roll it out so that it fills a 10-inch pie pan. Preheat the oven to 375 degrees.
Cut the bacon into chunks and cook in a pan on medium, till crispy and brown. Drain on a paper towel. Layer the pastry first with the spinach, then the bacon and then the cheese.
In a mixing bowl, beat the eggs, milk and salt and pepper till it is smooth. Pour the eggs, gently, over the filling. It should be just at the top of the filling.
Bake the quiche for 1 to 1.5 hours until it is golden brown and puffed up. Let it cool on a rack and serve warm or at room temperature.