Broccoli & Southwestern Mini-Quiches

quiche

CHICOPEE, Mass. (Mass Appeal) – Stumped on what to bring to that holiday party? Personal Chef Bill Collins from ChefBill.com is here to show us how to make different kinds of mini quiches.

Broccoli Mini-Quiches
from Bea Grossman
chefbill.com

Crust
3 ounces cream cheese, softened
1 stick (1/2 cup) butter, softened
1 cup flour

1. Combine the cream cheese, butter and flour in a bowl. Blend well.
2. Flatten the dough into a disk, wrap it in waxed paper, and refrigerate it for at least one hour.
3. Cut the chilled dough into 12 (mostly) equal pieces, and shape into 1-inch balls. Flatten these in the palm of your hand, and place them into ungreased miniature muffin tins. Press dough against bottom and sides.

Broccoli filling
5 ounces frozen chopped broccoli, thawed
1/4 pound (1 cup) Swiss cheese, finely shredded
½ cup half and half
3 eggs, beaten
1 teaspoon salt
Dash hot pepper sauce (such as Tabasco)

Preheat oven to 400°.
1. Drain broccoli well and chop very small.
2. In each muffin tin, spoon 1 teaspoon broccoli and 1 teaspoon cheese. Press these into the bottom of the dough.
3. In small bowl, mix the cream, eggs, salt and hot pepper sauce. Spoon approximately 2 teaspoons of the egg mixture into each cup. Bake for 25 minutes. Serve warm.

These can be frozen, and reheated 10-12 minutes at 350º.

Yields 24 mini-quiches

 

Southwestern Mini-Quiches
from Bea Grossman
http://www.chefbill.com

Crust
3 ounces cream cheese, softened
1 stick (1/2 cup) butter, softened
1 cup flour

1. Combine the cream cheese, butter and flour in a bowl. Blend well.
2. Flatten the dough into a disk, wrap it in waxed paper, and refrigerate it for at least one hour.
3. Cut the chilled dough into 12 (mostly) equal pieces, and shape into 1-inch balls. Flatten these in the palm of your hand, and place them into ungreased miniature muffin tins. Press dough against bottom and sides.

Filling
1 small-medium red pepper, minced
1/4 pound (1 cup) Monterrey Jack cheese, finely shredded
½ cup half and half
3 eggs, beaten
1 teaspoon salt
Dash hot pepper sauce (such as Tabasco)
½ teaspoon cumin powder
½ teaspoon chili powder
½ teaspoon dried oregano

Preheat oven to 400°.
1. In each muffin tin, spoon 1 teaspoon of red pepper and 1 teaspoon cheese. Press these into the bottom of the dough.
2. In small bowl, mix the cream, eggs, salt, hot pepper sauce, cumin, chili powder, and oregano. Spoon approximately 2 teaspoons of the egg mixture into each cup. Bake for 25 minutes. Serve warm.

These can be frozen, and reheated 10-12 minutes at 350º.

Yields 24 mini-quiches

 

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