Kathe and I had another frenzied cooking date gearing up for the Election Day Bake Sale. Mini ham and egg quiches were the item of the day, but of course we had to squeeze some other foods in as well — a few quick breads, buttermilk biscuits and meat loaf for dinner that night. We worked incredibly fast together. With her hands literally elbow deep in 4 pounds of freezing cold ground meat, she mixed while I seasoned; she painstakingly cut and rolled out puff pastry to fit our muffin tins while I sautéed ham and onions for the filling; and she somehow managed to make 4 mini loaves of bread while I beat an egg mixture for the quiches.
We popped foods in and out of my one standard-sized oven every twenty minutes or so, while remarking that we really should be cooking in bulk at her house, where she’s lucky enough to have a double oven and a lot more elbow room. If success is measured in quantity, then 42 personal quiches, 4 loaves of bread, 18 buttermilk biscuits and three meatloaves is a fine measure.
Make sure you vote tomorrow and support those school bake sales, run by parent volunteers like myself trying to raise a little cash for their kid’s school.
Alma says
Those quiches look good! Thanks for sharing!
Robin F. says
This looks fab-u-lous. Where can I find the recipe? And keep up the good work.
Alison says
Since many people have requested the quiche recipe, I’ve tried to reconstruct it. . .Please feel free to vary the ingredients and make them your own.
Individual Quiches
Makes 24 Quiches
You’ll need 2 muffin pans (12 each) to make 24. Or, simply repeat the process.
These quiches freeze beautifully and can easily be reheated for breakfast, lunch or even dinner. They are cooked in a muffin pan sprayed with baking spray.
2 boxes thawed frozen puff pastry (such as Pepperidge farm)
6 eggs
2 cups milk
salt to taste
dash of nutmeg
2 tablespoons olive oil
1 medium onion or 3 shallots, chopped
1 1/2 cups cooked bacon or ham, diced
3 cups shredded cheddar cheese (or other cheese)
4 tablespoons chopped fresh parsely
Pre-heat the oven to 400 degrees.
In a large bowl, whisk together the eggs and milk. Season with salt and nutmeg. Set aside.
In a small skillet, heat olive oil and cook onions for about 8 minutes. Set aside.
Roll out the thawed pastry dough and cut out 3 1/2 – 4 inch rounds. Place one in each muffin hole sprayed with baking spray or greased with butter. (At this point you can either pre-bake the quiches on 400 for 10 minutes or begin fill.)
To fill the muffin pan lined with puff pastry, place a teaspoon and a half or so of shredded cheese in each, sprinkle the chopped meat and a bit of onion among each muffin, pour egg mixture into each just 1/8 below the top, and sprinkle some chopped parsely for garnish.
Bake in a pre-heated oven for approximately 20 minutes until the egg has set. If freezing, cool, wrap well in plastic wrap and seal in freezer bags. To re-heat, simply pop the desired number of quiches in the oven straight from the freezer and cook for about 12-16 minutes.
Enjoy!
Lynne says
Alison i hope you receive this email as i am typing this i am waiting for my cinimon rolls to come out of the oven i think i did all right talk to you soon.
Alison says
Terrific! Let me know how they turn out!
Amber Eilert says
those look divine!!