by: Alison Hein
Several years ago I purchased a set of six mini-tart pans. Since then, whenever I make a pie, I’ve gotten into the habit of rolling out any extra dough, plopping it into one of these mini-pans, and storing it in the freezer until I’m ready to use it. This process enables me to impress people with On the Fly Mini Quiches. The frozen shells take mere minutes to thaw, and the small number of ingredients required can usually be found in your cupboards and fridge.
It’s this simple – use the “mother” recipe as a guide – then fool around with fillings, cheeses and spices as you desire. This is a wonderful way to utilize small amounts of extra vegetables or meats.
Earlier this week I received an “on the fly” invitation to visit my daughter-in-law who is home with our brand new granddaughter! She’s tired and busy, so I decided to whip up a few mini quiches that she could use or freeze. I settled on Fresh Mozzarella and Tomato, and Mushroom Swiss (see ingredients below).
To further simplify, purchase pre-made pie dough, or try this easy recipe for pie crust. You can even make crustless mini quiche – just be sure to grease the pan well before baking.
They are so cute! You might want to admire them before tucking into your on the fly breakfast in bed!
On the Fly Mini Quiche
1 4-inch pie crust in pan, unbaked
¼ cup main filling
2 tablespoons cheese
1 tablespoon fresh chopped herb (or ½ teaspoon dried)
1 tablespoon cream or half & half
Preheat oven to 350°. (Thaw mini-pie crusts if frozen.) Place mini-pie crust on baking tray. Spread filling evenly across the bottom of the dough. Cover with cheese and herbs.
Whisk egg and cream together in a small bowl. Pour egg mixture over pie filling until covered and egg mixture reaches just below the rim of pie dough. Do not pour egg mixture above the pie dough rim – extra can be used for the next mini-quiche.
Bake quiche for around 30 to 35 minutes, until a toothpick inserted in center comes out clean, and quiche is puffed up and golden.
Makes 1 serving.
Fresh Mozzarella and Tomato Mini Quiche
¼ cup cherry tomatoes, sliced thin
2 tablespoons fresh mozzarella, shredded or sliced thin
1 teaspoon fresh chopped parsley or basil
Mushroom and Swiss Mini Quiche
¼ cup sliced mushrooms, sautéed in butter with salt and pepper
2 tablespoons shredded Swiss cheese
1 teaspoon fresh thyme leaves