Mini-Quiches



Mini-Quiche (Curried Apple, Smoked Salmon)

 The mini-quiches that I made over the previous holiday season were a success. Those that tried them seemed to really enjoy them. There isn't too much to making a quiche, eggs and milk (or cream) are the basic ingredient. Its just what you throw in there to flavor it that makes one quiche different from the other.
The mini-quiches are made atop pastry dough. I used the sheets of redi-made pastry dough from the grocery store. You can use the redi-made rolled pie shells also. They are pretty much the same. Make sure you let them warm up some before you attempt to unroll them. They will tear if too cold. Usually 15 minutes out of the fridge is enough to make them workable. The cooking tin that you are "supposed" to use is a patty tin. I dont have one, so I simply use the muffin pan. It doesnt emboss that wavey piecrust-like edge like a patty tin does, but I already have it in the cabinet. (If anyone feels the strong desire to send me a patty tin I wont mind a bit).
OK, lets make some mini-quiches. The basic setup for the bottom shell is the same for each flavor variation presented here. The three quiche that I will show are the "Curried Apple & Onion", "Smoked Coho Salmon", and "Crab & Lime".
Preheat the oven to 415 degrees. Grease your patty tin (or muffin pan) with either butter or margarine. (I use REAL butter - We dont need to tell my doctor that though)
Unroll your pastry dough sheets onto a lightly floured cutting board. Cut 3" discs using a biscuit or cookie cutter. Press one pastry disc into each of the 12 holes in your baking tin. Set aside and prepare the quiche mix.

***** CURRIED APPLE & ONION *****
1 - small yellow onion (or half a medium one).  - finely sliced and diced. (near minced)
1 - green apple - peeled and grated (Use the medium hole size, too fine and the apple breaks up)
1/2 tsp curry powder

1/2 cup milk (at least 2% or better)
2 - large eggs
2 - tbsp cream (evaporated milk or whipping cream)

1/2 cup finely shredded cheddar cheese
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Start with about 2 tbsp of vegetable oil in a medium skillet. Lightly brown the onion. Once browned, add the peeled and grated green apple to the skillet. Stir gently for just a few seconds. Add in the 1/4tsp of curry powder to the skillet. While stirring, continue to cook for 1 minute. Remove the mix from the heat and allow to gently cool.
Using your blender, combine the two eggs, milk, and cream. Blend well and set aside.
Spoon a heaping tsp of the curried onion and apple mix into each pastry shell. Gently pour in enough of the milk and egg mix to cover the onion/apple and the rim of the pastry disc. Sprinkle in some finely shredded cheddar cheese on top of each quiche.
Bake at 415 degrees for 15-20. The quiche will rise during baking, but deflate a little as they cool. Ovens can vary, so the "clean toothpick" test may prove necessary until you know how your oven will perform for making quiches.  Allow to cool slightly before attempting to remove from the baking tin.  Serve warm...... :-)





***** Smoked Coho Salmon *****

The start of the salmon quiche is the same as the others; the oven temp, pastry discs, greased tin, etc....

6 oz smoked coho salmon, crumbled

3-1/2 oz cream cheese

1/4 cup cream (evaporated milk or whipping cream)

2 - large eggs

1 tsp. fresh dill weed (finely chopped) (I havent tried the dried dill weed but would like to know if anyone does.)

In a blender, mix the cream cheese, cream, eggs, and dill. If the mix is too thick to pour easily, add a little more cream or milk.
Crumble about a tsp of the smoked salmon into the pastry shell. Pour in enough of the egg/milk mix to top the shell and cover the salmon.
Bake at 415 degrees for 15-20. Do not overbake. Use the dry toothpick test if in doubt. The quiche will puff up when near done but deflate slightly as it cools. Allow to cool slightly before removing from the tin. Serve warm.
By the way, I added a small sprig of the fresh dill weed on top of each quiche before baking, but you can also use a small sprig to garnish with as well. A thinly sliced lemon, cut and twisted makes a nice garnishment as well.   Enjoy - Drop me a line if you like these!

***** Crab and Lime *****
This variation has a more tropical twist than the others. The lime and the coconut cream may have you booking a flight to somewhere warm before you know it! Dont forget to send me a ticket also.....

Again, the base of these is the same as before. Redi-made pastry sheets or pie crust dough. Unrolled and cut into 3" discs and placed into the greased wells of a 12 hole patty tin (or muffin pan). Preheat the oven to 415 degrees.

2- large eggs
3/4 cup coconut cream
finely grated rind of 1 lime
2 tsp lime juice
6 oz can of crab meat, drained
1 tbsp chopped chives
salt & white pepper to taste

The crab meat can be delicate so you dont want to use the blender for this one. Lightly beat the eggs in a mixing bowl. Add in the remaining ingredients and mix well. Add the salt and white pepper to taste.

Spoon enough of the mixture into each pastry shell; just enough to come close to the rim of the pastry disc.
Bake at 415 degrees for 15-20 minutes. The quiche will rise during baking, but settle slightly as they cool. Serve warm.
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Well folks, thats all the quiche flavors that I made over the holidays. There arent many things out there that you cant throw into a quiche base and have a quick but fancy looking lunch or dinner. If you want to see some more variations, drop me a line and I will be glad to put a few more together. If you have a favorite of your own and want to see it listed, send it to me and I will put in on the blog (with proper credit to you).

Enjoy..... Just Harv.