Monday, September 10, 2012

Asparagus Mini-Quiches

Mini-quiches were actually a whole lot easier to make than I was expecting.  Yes, I had to make pie crust, but the cookie cutter I picked was a perfect size for the mini-muffin cups, and I just dropped in raw asparagus tips and a few tiny bits of swiss before pouring in scrambled-egg mix.  Granted, I bought the thinnest spears they had at the market and only used the top two inches.  Any thicker, and I would have had to blanch them.

If you're making these for a larger party, I would recommend buying the shells at a restaurant supply store.  They aren't cheap, but they do come in a box of at least 50.  I would gladly pay $10 (or whatever it was) at Surfas not to have to make four dozen of them.  For the one dozen I was doing, it was silly to get the whole box.

Half a batch of pie crust dough
1/4 C asparagus tips
1/4 C swiss cheese, cut into 1/4" dice
1 egg
1/4 C milk
dashes of salt & pepper
special equipment: mini-muffin pan (regular sized muffin cups will result in fewer quiches)

1.  Roll out crust dough very thin.  Cut out circles with a 3" cookie cutter.  (You'll probably end up with extra dough.  Freeze it for a future project.)  Set each circle over a muffin hole and let it fall in on its own as much as possible.  If you have to push it in, do it from the outer edges and don't push in the middle.  It will tear, and then you'll end up cleaning charred egg out of the cup.

2.  Chop asparagus tips into pieces no longer than half an inch.  Place one teaspoon in each cup, followed by one teaspoon of cheese.

3.  Preheat oven to 350º.  Beat together egg and milk.  Add a touch of salt and pepper and beat in.  Pour egg mix into cups, being careful not to fill them all the way to the top.  Again with scrubbing burnt egg off the pan.  Bake until fluffy and custard is set, about 25 minutes.  Allow to cool slightly in pan, then remove to cooling rack.  Serve either hot or room temperature.

Makes 12

Difficulty rating :)

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