Stuffed Dates and Mini Quiches
This weekend, I was privileged enough to celebrate Gabrielle’s upcoming nuptials with a fantastic group of ladies. Now, what happens at a bachelorette party stays at the party, but one thing I can speak to is the food — because I made it. Okay, not all of it. For dinner proper, we had a beautiful prix-fixe designed especially for us by the friendly folks at First Crush, but there was a good stretch of activity before dinner, for which we needed fuel. And I spent all day Friday (and Saturday morning) making sure we had that fuel, in the most delicious and convenient packages possible.
These mini quiches are ideal for party finger food, as I served them, or simply as a handy on-the-go breakfast, lunch, or dinner. (You all know from my passion for muffins how much I love food you can easily grab and go.) They’re also a great source of protein for those of us who choose to intentionally eat vegetarian regularly — whether it be Meatless Monday or not!
The fact that they’re incredible easy to make, as well as transport, is not to be undervalued either. When you’ve got several dishes to knock out, a simple but elegant appetizer like this is a godsend. Whereas I would normally make my own crust, cut out circles, prebake, and so on, I cut corners (but not flavor) by using the organic herbed ciabatta rolls found in my local co-op’s small frozen section. You can customize the recipe by using whatever rolls you prefer, along with your favorite vegetables and seasonings.
Quick Mini Quiche Recipe
Makes 16 muffin-sized quiches.
- 1 package small frozen rolls (at least 8 rolls)
- 1 Tbsp olive oil
- 1/8 tsp fennel seeds
- 3 cloves garlic
- 1 medium onion
- small bunch rainbow chard, or other wilt-able greens
- splash of balsamic vinegar
- 2 bell peppers
- 1 cup low-fat or skim milk
- 4 large eggs (free range/organic, if possible!)
- 1/4 tsp paprika
- 1/4 tsp ground mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried thyme leaves
- 1/2 cup grated Parmesan cheese
Bake your frozen rolls according to the package’s instructions, and set aside to cool. Preheat your oven to 375°F for the baking of the finished quiches. Then, prep your veggie ingredients. Chop and lightly sauté the onion garlic in olive oil with fennel seeds. Add your greens and as they wilt, add a splash of balsamic vinegar and cook, stirring frequently, until all excess vinegar is evaporated. I also made fire-roasted bell peppers (click for how-to), but you could easily throw them (or almost anything else) into the sauté pan with your onion and greens.
Next, mix your quiche filling. Whisk together milk, eggs, paprika, mustard, salt, pepper, and thyme.
To assemble your quiches, spray two muffin tins with non-stick spray. (If you want to present your quiches in cupcake papers as I did, you will do that after baking, when they are already holding their shapes.) Cut your rolls in half and place one half in the bottom of each muffin cup. Sprinkle half of your Parmesan over each “crust,” then distribute your vegetables evenly over that. Pour egg mixture over each, and bake for 15 minutes, then sprinkle remaining Parmesan and bake an additional 5 minutes.
Let cool, then transfer each quiche into the festive cupcake papers of your choice!
Pretty easy for a fancy party appetizer, right? The best part of it all is, you can use whatever veggies you have on hand. No more excuses for letting that spinach go bad in the fridge. No more ordering in because you think you don’t have a vehicle for the ingredients on hand. I give you: the Quiche That Cures Many (If Not All) Ills.
Bachelorette fare: Lemon drop shots, stuffed dates, and mini quichesSpecial Preview...
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