Mini-quiches are a popular cocktail hour accompaniment and can be made with various fillings and cheese types. Ready-to-fill shells and premade mini-quiche plates are available, and crustless versions are also an option. Creative cooks can even use refrigerated crescent dough or cookies to make mini-quiches.
Popular as a quiche for a light lunch or dinner, it’s arguably eclipsed in popularity by its little offspring, the mini-quiche. These morsels are a marvel of culinary engineering; they mimic their larger counterparts down to the crust-to-fill ratio. Mini quiches are perfect cocktail hour accompaniments as they hold their own edible plates, don’t spill or tip, and don’t need to be spread on top of anything else. Best of all, they’re just the right size to fit right into an eager, open mouth.
There are any number of quiche fillings that will work with these delicious treats. The base, of course, includes eggs, cheese, and cream or milk, but the clever cook can create several variations from a single batch. A particularly popular version includes crispy chopped bacon. Another celebrates spinach. Both of these versions are great with some sauteed mushrooms in the filling.
One way to change up the flavors of mini quiche is to try different types of cheese. A quichelet made from goat cheese has a different texture and taste than one made from Muenster. Of course, there’s no reason not to combine two or more types of cheese for a richer flavor. Adding herbs like thyme, basil, or sage sachets boosts the taste, and curry paste or powder adds dust.
The busy cook can purchase ready-to-fill shells in the frozen pastry section of most grocery stores. Nothing tastes as good as homemade, but if the filling is tasty enough, there’s a good chance no one will notice that the powder isn’t homemade. Even the busiest cooks can buy premade mini-quiche plates so they’re always on hand. Sprinkling them with freshly chopped herbs before cooking might even fool people into believing they’re homemade!
A little creativity goes a long way in the wonderful world of small bites. A cook who finds himself out of premade tartlets or with the ingredients to make them can create a variant mini-quiche using a refrigerated crescent dough or cookie. Slipping bits of dough into muffin pans and then adding a little filling to each creates a new order of quicheletti.
Some recipes do away with the crust altogether. Crustless mini quiches contain a few other ingredients, including flour or cornstarch, which form a sort of shell for the remaining liquid ingredients. One version calls for preparing a mini muffin pan by stuffing some shredded cheese in it before adding other ingredients. The cheese melts and cools in its own little container for the quiche filling.
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