Photo by Ian Roy
What did you serve at your last dinner party? Tortilla chips and salsa? Or maybe, if you were feeling creative, pigs in a blanket or some shrimp with cocktail sauce. However, if you are looking for a great way to make your party something everyone looks forward to, you can try serving up some mini-quiche.
Bite size quiche? That sounds like so much work before a party! But luckily, quiche is much easier to make than it appears.
The basic ingredients for a great quiche are milk and eggs. A crust is exceedingly simple- all you need is butter and flour– and you can add water by sight. When the flour starts to get doughy after being mixed, it’s ready to go, although you can add more water if it seems too sticky.
If you want a crisper, richer crust, don’t add water. Just melt butter (about a stick) into the flour and mix it up, then pat it into a greased cupcake pan or a cupcake-baking cup. The crust needs to be placed in the muffin tin prior to cooking and then frozen for thirty minutes. After freezing, fill in any areas that cracked during the process with extra dough.
When making quiche, you want to maintain a 2:1 milk to egg ratio. While this can typically simply be done by sight, it generally works out to roughly 2 eggs for every cup of milk. Next, it’s time to add cheese. You should add at least as much cheese as milk to the quiche, or more if desired. The more cheese you add, the thicker and richer the quiche will be.Quiche is appropriate for almost any occasion.
Any other fillings that you want to add should be pre-cooked. You can cook up some spinach, add pieces of ham or even mix in some sweet potatoes or mushrooms. The great thing about quiche is that you can put whatever you want into the mixture.
How do you get a quiche to taste so delicious? Mix together the eggs and milk, as well as some cream and a tiny bit of salt using a whisk until it froths. Make a layer of cheese on the bottom of the crust, and on that cheese layer, place your extra fillings. Once the milk and eggs mixture is sufficiently frothy, just pour it over the piecrust.
You should cook the quiche the night before your party, as it will need to be cooled after baking to solidify the center. It will reach optimal texture settling overnight. If you prefer to serve it hot, you can heat it up in the oven until the surface is warmed. Don’t microwave it–microwaving will soften the crust and will make your quiche soggy.
Mini-quiche is the perfect party food. It requires minimal prep work, is simple and fool-proof to prepare, and since you bake it, you can use the time when the quiche is in the oven to clean house, come up with party games or simply sit back and relax.
Finger food is always a hit at parties, but quiche looks much fancier and more decadent than tortilla chips, and implies that you put in much more effort than shrimp and cocktail sauce. Quiche is appropriate for almost any occasion. It is fancy enough for dinner parties and bridal showers, but casual enough for a picnic or super bowl party and always guaranteed to turn your party into a classic.