MargaritaChick Cooks for Cocktails -- Quiche Recipe

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I usually make "little baby quiche" with mini muffin pans.

Crust

• 3 Cups sifted flour
• 1 teaspoon salt
• 1/2 cup shortening
• 1/2 c unsalted butter
• 1 egg
• 1 teaspoon vinegar
• 5 tablespoons cold water

Makes 2 full crusts or about 30 mini crusts. To half, half all ingredients, use 1 egg.

Pre heat oven to 350°. Sift together flour and salt. Cut in shortening with pastry blender until mixture resembles corn meal. Beat together egg, vinegar and water. Mix thoroughly into flour mixture. Turn out on wax paper and press into ball. Divide. Roll out on floured pastry cloth to about 1/8" thick.

For "baby quiche," use cookie cutter, juice glass, empty metal can (clean) to cut appropriatly sized mini-pie shells. (To determine the right size, flip your muffin pan over and test for size by laying a small circle of pie shell over the back of a muffin impression. Cut to size.) Depending on the size of the muffin pans, the number of crusts varies.

Form pie shells in muffin pans. To prevent the shells from shrinking cover with parchment paper and weight each shell with pie weights or dried beans (lentils). Bake shells for 10 minutes.

For full sized quiche, use a 9" fluted tart pan (removable bottom type). Line pan with pie shell, pressing shell into sides. Use a rolling pin to cut of any excess shell. Line shell with parchment paper and weight with pie weights or dry beans (lentils). Bake until firm, about 25 minutes.

Filling Lorraine

• 6 oz. sliced bacon
• 1 c Swiss cheese, shreaded.
• 3 large eggs
• 1 cup whole milk (use cream for fluffier quiche)
• Salt and pepper to taste

Fills one crust, or about 30 mini crusts.

Sautee bacon until crisp, place cooked bacon on paper towels to drain. Crumble bacon and spinkle in bottom of cooked quiche shell(s). Sprinkle cheese over bacon. Whisk eggs and milk together. Add salt and pepper to taste. Pour filling over bacon and cheese. Bake mini-quiche for 15 minutes at 350°; full sized 20-30 minutes, until filling is cooked.

Filling Spinach

• 1/2 c steamed spinach
• 1 c sharp cheddar cheese, shredded
• 3 large eggs
• 1 cup whole milk (use cream for fluffier quiche)
• Salt and pepper to taste

Fills one crust, or about 30 mini crusts.

Chop spinach finely, spread in bottom of quiche shell(s). Sprinkle cheese over spinach. Whisk eggs and milk together. Add salt and pepper to taste. Pour filling over spinach and cheese. Bake mini-quiche for 15 minutes at 350°; full sized 20-30 minutes, until filling is cooked.

The little quiches can be frozen for use later. To reheat, bake at 350° for 10-15 minutes or until heated through.

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