Monday, April 1, 2013

Mini Quiches

We were invited for a picnic yesterday, and were each asked to bring a plate.

Inspired by Julia Child's Quiche Lorraine, I decided to bake a mini version for the kids! And because it's only cream, eggs, and bacon, I thought it would be healthier if there's some veges in it as well.
These were served cold. The children, or rather, the parents gobbled most of it down. We had a lovely time!

1 1/2 C thickened cream
3 eggs
3 slices of bacon , cut into little squares, simmer in water for 5 minutes and browned slightly in skillet.
One onion, diced finely
Handful of diced pumpkin, roasted with olive oil
Handful of spinach
Pinch of salt
Pinch of nutmeg
Pinch of pepper
1 T butter, diced finely
1 T butter, for cooking
Puff pastry x 3, cut into 4 rounds per sheet

1. Preheat oven to 200c. Butter the inside of a 12 hole muffin pan and line with puff pastry rounds. Weigh it down with pie weights. Partially bake the the puff pastry for 8-9 minutes.
2. Turn oven down to 190c.
3.  Press bacon pieces into bottom of pastry shell.
4. Cook the onions in butter. Add spinach and stir over moderate heat for several minutes to evaporate all its water. Stir in pumpkin, salt, pepper, and nutmeg and taste carefully for seasoning.
5. Beat the eggs and cream in a mixing bowl to blend. Gradually stir in the onion, spinach, pumpkin mixture. Check seasoning.
6. Pour into pastry shell and dot with diced butter. Bake for 25 to 30 minutes in oven. A knife plunged into the center should come out clean. It will stay puffed for 10 minutes in the turned off hot oven with door ajar. As it cools, it sinks down.

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