Mini, Customizable Quiches. Maximum Flavor!

finishedcloseup-2Whether you make them for a brunch buffet, as a cocktail nibble or to take to a pot luck party, these mini quiches are fun to make and even better to eat!

The best thing about them (in addition to their taste, of course) is that they are so very customizable. Leave out the meat for a tasty vegetarian option, or add a meat of your choice for the carnivores and omnivores in your crowd. You can mix and match your add-in’s for endless combinations, taking advantage of what’s in season as well as making multiple flavors in one batch. And you don’t have to feel guilty about these little pleasures because they are truly two-bite sized, even though they are powerfully large in flavor.

I made these above (click each photo for more detail) to take to a pot luck and they were gone within minutes. Then I started thinking about how great it would be to make them as part of a brunch buffet…my next endeavor, or possibly bake and freeze them…haven’t tried it, but I will.

This batch features caramelized onion on both versions, then broccoli and cheddar cheese in one half of the batch and sautéed mushrooms with gruyere cheese in the other. Future combos will be Italian sausage or finely chopped chorizo, red bell pepper, onion and a little grated Manchego or mozzarella cheese, and another version will feature ham and/or asparagus and parmesan cheese. What fun! It’s truly like playing with your food.

finished-1Below is the recipe for these, a variation on one of my larger quiche recipes utilizing the same custard base. Enjoy playing with these and making them your own!

***Note, I will continue to be a bit erratic with my posting as I spend time with family on and off for the next few weeks. Bear with me. One of these days I’ll get back on a more regular schedule, I promise!

Caramelized Onion, Brocoli and Cheddar Mini Quiches and Caramelized Onion, Mushroom and Gruyere Mini Quiches
Makes about 32

1 uncooked refrigerated 9-inch pie crust
1 medium sweet onion, quartered and thinly sliced
1 1/2 cups fresh broccoli crowns, blanched in boiling water for 3 minutes, drained and dried
4 ounces button mushrooms, sliced, then halved
2-3 teaspoons olive oil
Generous 1/2 cup of grated extra sharp cheddar cheese
Generous 1/2 cup of grated gruyere or swiss cheese
4 eggs, room temperature
1/2 cup 1% milk
3/4 cup heavy cream
1/8 teaspoon freshly ground nutmeg
kosher salt and freshly ground black pepper to taste

Preheat the oven to 375 degrees F. Place half of the olive oil into a large skillet heated to medium low heat, add the onions and sauté until they are caramelized, about 10 – 15 minutes, stirring frequently. Season with a tiny pinch of salt and freshly ground black pepper. Remove the onions from the skillet when they a nice medium golden brown color and set aside. Add the remaining 1 1/2 teaspoons of olive oil to the skillet, then add the mushrooms, sprinkling with 1/8 teaspoon kosher salt and black pepper, and sauté them over medium low heat until they are done and tender, about another 5-8 minutes. Remove the mushrooms from the skillet and set aside.

Roll your piecrust out on a floured surface as though you were planning to put it into a 9-inch pie plate, about a 14-inch round. Using a 1 1/2-inch biscuit cutter (or a water glass), cut out as many rounds as you can fit out of the rolled pie crust, saving the scraps. Roll each individual round a bit more to ensure that it will just fit into the muffin tin, then place into the tin, fully covering the bottom and sides of each depression. Gather the pie crust scraps and roll out the crust again, using the same cutting and rolling process to fill the remaining muffin tins until all of the crust is used. Layer the onions first into the bottom of each crust. Next add a tiny piece or two of broccoli floret on top of the onion to 1/2 of your total crusts. Add two to three pieces of mushroom on top of the onion to the remaining 1/2 of your total crusts. Sprinkle about a rounded teaspoon of grated cheddar cheese over each broccoli quiche and the same amount of gruyere over the mushroom quiches.

In a blender or food processor, combine the 4 eggs, the milk, the cream, the nutmeg and another small pinch of salt and freshly ground black pepper. Blend until well mixed. Pour the egg mixture over the top of the layered ingredients on all of the mini-quiches, filling to just slightly below the rim of the depression and not above the edge of the crust. (Any leftover add-ins, cheese and custard can be placed into well greased ramekins and cooked alongside the mini-quiches to make small crustless quiches. These may need a little longer to cook than the minis!) Place the filled mini quiches into the oven on a center rack and bake for approximately 20-25 minutes, until the custard is golden, puffed and just set. When the quiches are done, remove from the oven and allow them to cool in the pan on a wire rack for 10 minutes. Pop each one out carefully with a knife and serve warm or at room temperature.

*For other add-ins, just cook or prepare your ingredients prior to the layering stage, then layer them adding the cheese last, then pour the custard.

Easy Curried Butternut Squash Soup

soup5RSoup prepared any time of the year is a welcome repast in our house. One of the things I love about soup is the infinite variety of tastes and textures that it can provide. Whether hot or cold, savory or sweet, thick, chunky or thin…all soups say “comfort” to me.

Spring is here, the trees are blooming and my hellebores are having a banner year. The daffodils and tulips have been in full glory this week and even the azaleas are showing a little color in their buds. Our temps have ranged up to 80 degrees F on and off for the past few weeks and we’ve enjoyed spending a few nights grilling out on our deck…when it hasn’t been raining. Today is another beautiful day—but cold, and it’s due to go back down to freezing tonight. Seems like a perfect time to make a warming pot of soup! Continue reading

Spiced Beluga Lentil and Spinach Salad-Three Ways!

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This tiny beluga lentil is now my most favorite legume.

When I first met the Puy, or French Green Lentil, it was love at first taste. All those pretty little green disks of peppery, firm goodness combined with a bit of very finely diced carrot, celery, some thyme and tossed a light vinaigrette. Served as a lovely French green lentil salad…absolute heaven on a summer’s day.

Then there was the red lentil. Mellow, sweet and mysterious. They start off red and turn gold and soft when cooked, perfect for making a naturally thickened and richly spiced soup. I love to make curried lentil stew with these babies…filled with some Indian spices and a little tomato. Winter warmth personified in a bowl.

Also good for soups is the more commonly found brown lentil. It holds it shape a bit better when cooked and has a mild, earthy flavor that combines well with other ingredients as a hearty soup or an Indian dal. As a side dish, they’re especially nice seasoned with some spices and caramelized onion and served over plain, brown or nutty wild rice. I’ve had some mighty fine lentil burgers made from brown lentils, too.

And then along came the beluga lentil, crossing my radar and changing everything. Continue reading

Time to Catch Up with Some Recipes New and Old

Potsdecreme1I’m in denial that February is almost over. It seems like this year is flying by even faster than the last. Although for those of you in the northern U.S. and Canada who have had weeks upon weeks of tremendous snow, I’m sure Spring can’t arrive fast enough!

So what’s been happening here? Well, we’ve tried to get back into our wonderful hiking schedule every Saturday, but winter weather—even here in the deep south—can be daunting. We’ve managed a few nice, long hikes so far this year, but will probably  have to wait until March or so to get back to our routine. Here are a few scenes from some those hikes and as you can see, even winter forest is quite lovely. Enjoy these moments of peace and solitude along with the myriad of textures and pattern that a winter forest reveals. Continue reading

The BEST Chocolate “Fudge” Pie

You know how you have those favorite recipes you keep in your handwritten book and make over and over again, so much so that they become as much a part of you as they were of the person who wrote them originally? This is one of those. As promised, the second of my savory and sweet pie posts, and this time it’s a fantastically easy and absolutely delicious pie of the sweet variety, the perfect dessert for all occasions. Continue reading

Rustic Spinach, Pancetta, Wild Mushroom and Caramelized Onion Quiche

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Not the most carefully composed nighttime shot, but a nice quiche just the same!

Sometimes pie is just the right thing for dinner or dessert. This is the first of two pie recipe posts…one savory pie and one sweet.

My spurt of pie making started when my friend Diane gave me a wonderful authentic ceramic pie plate from Colonial Williamsburg as a birthday present and I’ve been making pies with it ever since. It was the perfect vehicle for inspiring this quiche with it’s cozy colors and even clay cooking. Of course you can use any pie plate you happen to have, but I like either clay or glass pie plates for cooking a quiche. Continue reading

Chicken, Wild Rice and Mushroom Soup…just what the doctor ordered!

bowlofsoup2I’m baaaaack!!! I hope all of you had really lovely holidays and that 2015 has been a great year for you so far!

I apologize for the radio silence for so long, as even with taking some time off for the holidays, I certainly didn’t intend to stop posting for so long. It appears I became a bit run down by the time Christmas was around the corner and I managed to contract one bug after another. I’m now finishing up my third cold/flu/stomach thingy in as many weeks. I know it’s been going around, but for someone who rarely gets sick, I think I’ve had more than my fair share! Definitely not what I had in mind in ringing in a new year. My heartfelt thanks to you all for hanging in here with me in spite of my lack of posting. I assure you that I’m more than ready to get back to my regular programming.

Winter is now upon us and it’s been very cold here indeed. And with the chilly weather my thoughts naturally turn towards soup. A nice, hearty soup is just the perfect meal to brighten up these short, dark days and warm you up. And a chicken soup has the added benefit of all those famous medicinal qualities. Continue reading

A Very Merry Christmas to All!

Wishing you and yours peace and all the joy of the holiday season.

To all who celebrate, have a very Merry Christmas filled with fun times enjoying family and friends. May your cup runneth over! (But not on the rug, please.)

And may all of your fondest dreams come true in 2015!

Gifts, Goodies and Greatest Hits

I have some new recipes, really I do! And some travels and adventures to share as well. And I have pictures, too. But as I am still in high gear work mode right now with some deadlines looming before the Christmas holiday, I think I’ll first take this opportunity to share these “greatest hits” of the season with you. May these favorites of mine inspire some holiday food and gift ideas for you to try until I can get back to the regularly scheduled programming.

I hope you all have enjoyed the holiday season so far, and may your days be merry and bright…and filled with good food, friends and family.

Cookies! For the cookie monster in us all.

Who doesn’t love cookies any time of year, but during the holidays they are a mandatory make and give. Starting from the top with these biscotti…this is the one thing I will try to get made before Christmas!

biscottiA-1Chocolate Hazelnut and Ginger Biscotti are perhaps the most addictive cookies ever known to man or woman. These truly decadent biscotti have the perfect dry texture combined with savory hazelnuts, spicy candied ginger and melty semi-sweet chocolate surprises in every bite. I’ve said it before and I’ll say it again…if I don’t make these for my husband every Christmas, I might as well find another place to live. I kid you not!

cookies smOld Fashioned Drop Sugar Cookies are a recipe that my mom used to make every year. They are the best I’ve ever had and fun to make by yourself, or with some little elves helping you to decorate! They have the added advantage of keeping well for a week or more in an airtight container.

crinkles2Chocolate Espresso Crinkle Cookies. I knew I had to try them the moment I saw Eva’s original recipe, and then Sawsan’s adaptation of Eva’s recipe that added some warm spices. They did not disappoint! Continue reading