Thursday, November 29, 2012

Mini Quiche!

Mmmmmm ... quiche! Who doesn't like quiche?

Growing up, it wasn't something we had very often, probably because of the inconvenience of making the pastry for the crust. However, in our home, quiche is a fairly regular dish, showing up roughly once a month or so. I usually make an oil pastry that is super easy and quick to whip up as well as heart healthy. (To prepare it, just mix 1 cup of all purpose flour - I use whole wheat - with 1/4 cup mild vegetable oil - such as canola - that has had 2.5 tbsp of cold water added to it. Use a fork to mix them and then roll out the pastry with a rolling pin between two sheets of waxed paper.) My quiche is very simple, consisting of five beaten eggs with some milk added to them, as well as peppers, green onion, ham, shredded cheddar and parmesan cheeses. Then just bake at 350 F for 35 mins or so.

However, recently, I thought it might be fun to try make mini quiches, especially for Bean! I had envisioned using phyllo pastry; however, I couldn't find any at the grocery store that day, so I picked up wontons. The wontons made for some very crunchy little crusts, but they were still tasty.

Here's what I did:
1) Place two wontons, staggered (ie. not perfectly aligned) in each cup of a mini muffin tin, gently pushing them in to create a bowl shape. Fill a 12-cup mini muffin tin this way.
2) Beat two eggs and add a tablespoon or so of milk (you can use water, but it makes for a tougher quiche). Combine these.
3) Chop up peppers, green onion, ham, or any other fillings you're hoping to use into very small pieces and put a few of each in each tiny wonton cup. Ladle the egg mixture on top of the these in the wonton cups.
4) Shred cheddar and parmesan cheeses over the wonton quiche cups, then bake in 350 F oven for 12 minutes or until quiche is set.
5) Let cool enough to handle, remove from muffin tin and ENJOY!!

Looking forward to trying this with phyllo pastry :)

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