Tuesday, February 16, 2010

mini spinach and bacon quiches

Here is what I did: I started with Paula Deen's Quiche recipe. I didn't do a pie crust. I got a package of Pepperidge Farms Puff Pastry (sold in the freezer sections at grocery stores) and let it thaw on the counter for about 40 minutes. Then I unfolded it and cut it into circles with my smallest round cookie cutter. I sprayed my mini muffin pan lightly with Pam and these little circles fit perfectly, just coming up a little on the edges. You'll want to press down lightly to make sure it's gathered in the edges of the cup.
I chopped the spinach extra fine since these are tiny quiches and put a pinchful in each cup. I didn't really do any measurements, just what I thought looked good.
I chopped the bacon as fine as I could as well. I put a pinch in each cup.It probably was about 1/2 to 1 teaspoon of bacon.
Then I put 1-2 teaspoons of shredded swiss cheese on top.
For the egg mixture, I actually used egg beaters. I had a case from Costco and we didn't like how they tasted so we decided to use them up in baking recipes. In place of the 6 eggs, I used 1 1/2 cups. I put 1 Tablespoon in each cup.
When you are making miniature appetizers or hor d'oeuvres, you cut the baking time to 1/3. So depending on the oven you would bake these at 375 for 12-15 minutes or until the tops are starting to brown. Cook them in the center of the oven and I think that the browning is the best done indicator.
Don't they look good? They tasted so good. I was looking for ways to use up all our spinach before it went bad and this was perfect. I've also made 2 large ones to freeze for a later meal. Everyone loved them. These would also be great in regular muffin tins. You would just cut larger circles out of the pastry and adjust the cooking time. After these came out of the oven I let them sit for a few minutes and then carefully removed them to a cookie sheet to further cool down. We ate a dozen or so and then freezed the rest. We froze them by sticking the cookie sheet in the freezer for an hour or so and then put them in a large ziploc bag all together and stuck it back in the freezer. To reheat you would just put them on a cookie sheet and reheat at 350 degrees for 12-15 minutes. I think these quiches are hard to ruin. You can do a number of varieties such as mushrooms, diferent cheeses, onions, ham, etc. Oh, and this made about 60 mini quiches!

1 comment:

Fabuleslie said...

I love this idea! I am the single mom of a French Bulldog, and even though I have no human children, I struggle to feed myself quality meals. Breakfast is the hardest for me, and often I just choke down a granola bar or try drink some kefir real fast. I find your blog to be an inspiration to start preparing better meals. Thanks!