Easy Mini Quiche Crust?
I make a mini quiche that we all just love - but I'm confounded by the crust it calls for. The very basic crust is just crushed crackers and butter - and does not call for pre-baking (a bit odd, I know). Well, once the egg mixture is added and baked - the crust, though adding flavor and absorbing any excess moisture, is essentially sucked up into the mixture - leaving a crustless quiche. Which is fine...really...but it would also be kind of nice to have a bit of crunch at the bottom.
Anyone have an easy idea for mini crusts (fitting mini muffin tins) - or - should I just pre-bake the cracker mixture for 15 mins or so, similar to what you'd do for any cracker base?
Ann: Gotta try your recipe! Always looking for another nibble thing, and I'm intrigued
by your description that it turns into a crustless quiche. What brand of crackers do you use?
As for the dough, I use the always reliable cream cheese dough.
8 oz cream cheese, softened
8 oz butter, softened
2 cups flour
Mix well, roll into balls (or portion with a cookie scoop), press into mini muffin cups.
Fill, bake. I think I use 350 for about 15-20 minutes. As I recall, it makes 2 dozen minis, but it's been a while. I've used the above for sweet or savory, but I just saw a recipe on-line that adds 1/4 cup powdered sugar for the sweet version.
Nemo - I can't recall which brand of crackers I've used - I think the last time I used a garlic/rosemary cracker. And, while I liked the taste it added - the crust just doesn't stick around (even though I press firmly AND then try to create a nice barrier w/ the pressed cheese as well). Just gets sucked right up...?
I have successfully cut rounds from a premade and slightly thawed frozen pie shell (Oronoque Orchards brand is the one I use) and prebaked them for a couple of minutes in the muffin tins before filling. Cut a little notch in them to prevent too much overlap on the sides of the muffin tin. Other CHers may not agree with the premade shell idea, but it is pretty easy and this brand is the one I stick with after trying several others. This will give you a definite crust "flake" that is separate from the filling. As for the crushed crackers, you can try prebaking them but it doesn't seem to me like you'd get a very satisfactory crust from that.
Keep me posted on how this works for you. And if you wouldn't mind, what is in your filling? My family likes a good quiche.
Here you go, it's so dang easy - I'm almost embarrassed to post it - but these things FLY off of the plate:
Mini Quiches, makes 2 dozen (mini-muffin size)
3/4 cup crushed garlic herb crackers
4 tablespoons butter, melted
2 tablespoons butter (for sauté)
Nonstick cooking spray
1 cup chopped green onion with tops (or, ½ c. onion + ½ c. chopped spinach)
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 c swiss cheese, 1/2 c cheddar cheese - grated
Preheat oven to 300 degrees F.
Sauté onion for 10 minutes in 2 tablespoons butter. Combine cracker crumbs and 4T melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray; then add cheese, press down using shot glass. Add onion. Beat eggs, milk, salt, pepper. Pour by spoonfuls on top of onions in tins – fill almost to top of tin. Bake until set, about 15 to 20 minutes.
**I've also added diced, fresh mushrooms to these - to the saute - and it is delicious as well!