Tiny Quiche Bites

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About a month ago my brother in-law was over for dinner when an amazon package arrived.  As I excitedly revealed this delightful tiny muffin tray, he commented “That looks like one of those 1 am purchases that is going to do an impressive job collecting dust in the back of your drawer.”  Well, I was most certainly not going to let that be true.  To prove a point, and also because I am obsessed with tiny bite sized things, I made some quiche bites for a Sunday /holiday/ housewarming brunch he was recently hosting.

The homemade pesto added a depth of flavor that made this stand out from typical egg muffins.  The crescent roll crust created a buttery bottom that held the bites together and made them easy to pick up each time you walked by the buffet table.  Also, with the holidays being so busy I was able to make them the night before and then reheat them once I arrived at the brunch.

I am posting today from snowy Vermont after a relaxing and rejuvenating holiday spent with the family.  Though I have been working to keep this season low-tech. I’m loving what this post looks like from the computer up here at our northern retreat house.  It makes me consider wanting to get a desktop and create a new setup for home research, writing, editing, posting.   Wheels are turning. Now off to make a fire and read on the couch.  More soon!

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Ingredients:  (Makes 24 quiche bites)

  • 1 package of crescent roll dough
  • 4 eggs
  • Hearty splash of milk (I’d guess 1/4 cup)
  • 1 frozen ice cube of pesto
  • 1/4 cup Feta
  • Cherry tomatoes
  • Salt and pepper

 

Steps and Notes:

  1. Remove one pesto ‘ice cube’ and let thaw on the counter
    • Note: I fill an ice cube tray with pesto each Spring and the frozen cubes last all winter. Such a helpful burst of flavor in dishes like this!
  2. Cut 24 small pieces of crescent roll and firmly press into the ungreased tiny muffin tins
  3. In a large mixing bowl beat the eggs and milk
  4. Add the feta and pesto as well as salt and pepper. Mix fully.
    • Note: I did one hefty pinch of each, the pesto is salty so it didn’t need much
  5. Fill each muffin cup with 1-2 teaspoons of egg mixture – until just filled
  6. Top each with a sliced cherry tomato
  7. Bake at 375 for 20 minutes
  8. Remove from the pan by gently using a knife to remove each bite. Cool on a rack before serving.

 

Thoughts for Next Time:

  • Include ground sausage
  • Saute finely minced mushrooms and spinach
  • Use fresh chives or Gouda

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3 comments

  1. Nice! I’ll have to bring out my mini-muffins tin. Thanks! 😉 xoM

    Like

  2. Lovely little bites!

    Liked by 1 person

  3. Very creative!

    Like

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