I try not to do a lot of re-posting of recipes on Wholefully. Not only is it boring for you guys, but it’s a total snore for me, too. I have so many new ideas that I want to try out!
But every now and again, there is a recipe that I’ve done previously (usually from my first few months of blogging) that I think really deserves an update. The only thing that was worse than my photography skills from back then was my recipe writing. And there are certain recipes from those days that are such family favorites, I feel like I need to do them justice with a new, shiny post.
I’m looking at you, mini quiche.
I make these quiche every Christmas for our family Christmas party (hence the name). And usually a few more times during the year for various pitch-ins and potlucks. These quiche never disappoint and there is rarely any leftover on the buffet. They are rich, flavorful and crazy adorable. Vegetarians and meat-lovers alike love them. And they are totally adaptable—switch out the cheeses, leave out the spinach, add some ham. Whatever you want!
Basically, these quiche rock. Which is why, that sad sack of a post from two years ago just doesn’t seem like quite enough fanfare for these guys.
But quite possibly the best part of these quiche is that they can be made ahead and frozen for weeks or even months—although ours never last that long. I can make a giant batch at the beginning of December, stash them in a freezer bag and then pop a dozen or so out at a time for various parties and but-I-don’t-want-to-cook dinners. They reheat nicely in the microwave or in bulk in a 400° oven.
I’m not totally passing off an old recipe. In the past two years, I have tweaked the recipe a bit to be even more delicious-y-er. The big two changes— caramelized onions and homemade pie crust—take little effort but make a huge flavor difference. When I first wrote that post, I was terrified to make pie crust, but since, I’ve mastered the easy process and realized that it is totally worth the extra 10 minutes of effort. Homemade pie crust=amazing.
Of course, if you aren’t a fan of all-things-mini like I am, you can turn this particular quiche recipe into a full-size guy. Just half the pie crust part (it takes more crust to make the mini quiche) and put it all into a pie pan. Then bake at 350° until the middle is set.
These mini quiche never disappoint– they are rich, flavorful and crazy adorable. Vegetarians and meat-lovers alike love theme
Keywords: appetizers, quiche, eggs, holidays
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I love quiches! They’re a perfect breakfast, bake them once and you have food for a week.
But mostly, thanks for updating the post: It’s so inspirational to see the improvement in the photographs and writing. Practice really does make perfect!
Am in Australia, and our butter just comes in blocks by weight (250g or 500g). The internet seems to vary in terms of how much a stick of butter is in grams – these look excellent, but I know pastry needs just the right amount of butter, how much do the sticks of butter you use weigh please?
Thanks in advance :)
It looks like a stick of butter is about 113 grams. :)
Thank you Cassie for reading my mind ;) My husband and I are hosting my in-laws on boxing days and we thought of serving this for dinner (we’re doing a ‘tapas’ style). I had wanted to try this before the day of, so this came in perfect time!!!
Savory holiday treats don’t get as much love as they deserve. These are awesome!
I am prepping for a party and would like to make and freeze a batch of these.
Do I completely cook them before freezing?
Thanks very much
Yes, completely cook them. And then just pop them on a cookie sheet (frozen) in 350° oven for 15-20 minutes, or until they are hot and crispy again. I do this every year for my family Christmas celebration!
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