Make mini quiches with your kids and everyone will enjoy them.
- 24 mini quiches ServingsServings
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 12 button mushrooms, finely diced
- 4 eggs
- ¾ cup whole milk
- ¼ cup crème fraîche
- ¾ cup grated Parmesan
- ⅛ teaspoon ground nutmeg
- 1 tablespoon minced fresh thyme
- ½ teaspoon kosher salt
- Freshly ground pepper
- 2 sheets puff pastry, thawed
ADULTS: Preheat oven to 375°F. In a nonstick pan, heat oil over medium heat. Add shallots and garlic, and stir until fragrant, about 2 minutes. Add mushrooms, and stir until just softened, another 5 to 8 minutes. Remove from heat.
KIDS 4 and UP: While the mushrooms are cooking, make the egg filling: Combine eggs and milk in a medium bowl; whisk well. Stir in crème fraîche, Parmesan, nutmeg, thyme, salt, and pepper to taste. Use immediately; or refrigerate, covered, for up to one day. If using the next day, be sure to whisk again.
KIDS 6 and UP: Oil 24 cups in mini muffin tins well. On a dry surface, lay one pastry sheet flat (keep the other one in the refrigerator until you need it) and roll thin. Cut the sheet into small even squares that will fit in mini muffin tins, about 2 inches. Carefully insert each one into the muffin pan, so that dough covers the sides of the muffin cup. It’s okay if the corners stick out— the pastry will puff up in the oven. Divide the egg filling evenly among the pastry cups.
ADULTS: Bake for 25 minutes until edges are golden brown. Allow to cool for at least 30 minutes.
Mini quiches freeze well.
As published in Joy of Kosher with Jamie Geller (Purim 2012) - Subscribe Now