BFMQ's (Better than Frozen Mini Quiche) from DC Food Blog
These can be made with a variety of fillings. We have made them for several events and parties and they are always very popular! I like doing the mini quiche because they freeze well and are easily portable. This works with the super small muffin pans and the larger ones as well.
CRUST: Make Pie Crust recipe first (see below for prep time etc.) Otherwise, use a store-bought crust (less tasty, but definitely less time-consuming)
CHEESE: 1 c. shredded cheese (can be ½ of two kinds, etc.) often cheddar, mozzarella, or swiss (which often melts a bit less well in my kitchen)
LIQUID: 1 ½ cups half-and-half or milk (milk does just fine)
EGGS: 4 slightly beaten eggs
1 tbsp flour
¼ tsp salt
1/8 tsp pepper, garlic powder or other spices (small amounts)
1 cup any of the following (or any tasty combination):
hamburger, TVP, or sausage (all seasoned, cooked and drained), bacon (6 slices cooked, drained and chopped), red peppers (diced), carmelized or chopped onions, spinach, chopped tomatoes, fresh basil, your choice -- the secret for me is to not use ingredients that are too wet. There is already a lot of liquid in the recipe and using ingredients that give off a lot of water may make your quiche too wet.
Some combinations we like: hamburger cheddar and diced onion; spinach, white pepper, carmelized onions and feta or jack cheese; bacon, cheddar, and garlic; basil, tomato and cheese
1. Preheat oven to 325.
2. Lightly spray tins with nonstick spray (PAM or Crisco?)
3. Put enough crust into each cup to reach the top. A jar can often cut the right size of dough depending on the muffin tin size.
4. Put a small amount of cheese in each cup.
5. Toss together the cheese and fillings and flour.
6. In a medium bowl, stir together eggs, half-and-half or milk, salt, pepper and garlic powder (or other spices).
7. Combine with cheese and filling mixture.
8. Use a ladle or spoon to fill each crust cup 2/3 full with mixture.
9. Bake for 35-45 minutes or till an inserted knife comes out clean.
If needed, cover the crust edges with foil rings to prevent overbrowning. These should pop right out with a knife. Serve warm!
My Favorite Pie Crust
Perfect Pie Crust from DC Food Blog (modifed from epicurious.com)
This will make a double crust. I've used many different recipes but I've settled on this one because it makes the flakiest crust. It's almost like puff pastry.
2 sticks + 2 tablespoons of butter
(at least 1 stick of butter should be frozen)
2 ½ cups flour
1 teaspoon salt
1 tablespoon sugar
¼ cup of water
2 tablespoons rice wine or cider vinegar
Cut butter into tablespoon size. Pour into a food processor. Add the flour, salt, and sugar. Process on high until the butter is the size of peas. Mix water, a few cubes of ice, and the vinegar in a measuring cup. Slowly pour the water in by tablespoons and then blend on high. The way I did it starting out was to count to three pouring the water in and then blend for a short time by counting to five. Do that until the mixture has come together but is not too wet.
Refrigerate for at least a half an hour before using. When you roll it out for use, roll it out to about a ¼ inch thickness.