I love all things miniature so it should come as no surprise that I am a fan of the mini quiche. You might even remember that I made some for my son's birthday last year.
Well, last week, I made some for lunch and had it with a simple green salad tossed with balsamic vinegar and I heated up canned carrot and coriander soup to go along with it.
These mini quiche are really yummy which should be reason enough to make them but as I was writing this post, I realised I had so many other reasons why I love this recipe.
So here goes, 5 Reasons Why I Love Making Mini Quiche
1. Kid-Friendly Recipe
It is an easy recipe to involve the kids in. I roped in my 4yo son to make up this batch and he happily helped to drop in the ingredients into each quiche case. He loves edamame too and so we had loads of fun pressing the edamame out of their pods and eating them. (The batch we were using had been steamed beforehand but you don't need to steam them first).
2. Gives Leftovers a Second Life
Another great thing about quiche is that it is useful for using up little bits of leftovers that you might have in the fridge. Portions that you would otherwise have tossed away. Definitely a plus in my books. Maybe you might have some char siew from last night's dinner. Throw it in!
3. Yummy when Reheated
After making a batch, these baby quiche reheat really well for breakfast or lunch or just a snack. Great for anyone with kids who needs to leave the house early.
4. Perfect as Snacks
Their size makes them perfect as snacks so we love to bring them along to the park or as a snack after swim class or (even in the car!). I love that they don't crumble and can be eaten in 2 - 3 bites.
5. Quick and Easy
It really only takes 15 mins to assemble and then the oven does the rest. Need I say more! Of course, as with everything, the first time I made this, I took a little longer than I now take. It helps that I have now memorised the recipe but honestly, give it a try. Freshly baked quiche is well worth the effort involved.
Are you sold yet? Here's the recipe if you want to try it.
Edamame Mini Quiche Recipe
makes 24 mini quiches
- 3 sheets of Borg's (ready-rolled) shortcrust pastry
- 5 eggs
- 3/4 cup whipping cream (I used light whipping cream)
- 1 cup of shredded cheese (use any kind that you like or have)
- 1 handful of frozen edamame (or any other ingredient of your choosing)
- 6 crabsticks
- dill (optional - for garnishing)
- salt and pepper to taste
You will need to use a tartelette pan or a muffin pan.
1. Preheat your oven at 180 degree celsius.
2. Oil the tartlette pan or muffin pan with oil/melted butter so that the mini quiche cases do not stick to the pan.
3. Use a cookie cutter or a cup to cut out circles from the shortcrust pastry. Wait till the pastry has defrosted before pressing them gently into the crevice in the pan.
4. Using a scissors, snip the crabstick into slices and distribute evenly into each quiche case. Then squeeze the beans out of the pod. This was great fun for my son to do. Wash the ones that end up on the floor then pop a few into each quiche case.
5. Add the shredded cheese to the ingredients.
6. Prepare the egg mixture. I like to do this using a jug and a whisk. First, crack the eggs into the jug. Measure the cream and mix well using a whisk. Add a dash of salt and cracked pepper.
7. Using the same jug, pour the egg mixture into the quiche cases. Finally sprinkle with dill to garnish and bake in the oven on the middle rack for 15 - 20 mins.
8. Remove once the quiche are slightly brown on the top and serve them to your guests.
TIP: If I am bringing them out as a snack, I like to place each quiche in a muffin case which makes it easier for handling. This week, it was my turn to bring a snack to a ladies meeting so I made a batch and brought them along with a set of colourful napkins so the ladies could munch on them as we chatted. If you follow me on instagram, you will know that I also brought lemon tarts and i hope to share that recipe with you soon.