advice for mini quiches

[lawkitty]

Hello everyone,
I am baking mini quiches (they are muffin sized) for an event tomorrow. I tried the recipe last weekend and they turn out fantastic, but I didn't bake them in muffin cups (wrappers), I just baked them in the tin. For the event, I want to use pretty muffin cups, but I am afraid the quiches wont turn out the same. ... Any advice? Has anyone made these before?
The recipe I am using can be found here:
http://www.exclusivelyfood.com.au

P.S. They are fantastic. :)

[lawkitty]

Mini quiche outcome!
Well, just in case anyone is interested, I made the mini quiches, they turned out perfectly, and I PLACED THEM IN THE LINERS AFTER BAKING (LOL!). People at the party loved them.

[smtucker]

kitty, what a wonderful report! Placing in the containers after seems like such a good idea to me. Glad to know that this works. I think I will utilize this when I deliver food to sick friends. Thanks for letting us know how you fared. [is that the right spelling?]

[chef chicklet]

Glad to hear of your success, good going!
I'll be trying puff pastry too, right now i make a pate brisee.

[smtucker]

Since your test went so well, I would be reluctant to modify for the "real deal." How about cooking the quiche as before, remove quiche from the tins, and place into the cute wrappers? A little counter-intuitive, but solves both the cooking and presentation issues.

[greygarious]

I once made mini-popovers ("Pup-overs") flavored with cheese and peanut butter, for the bake sale at a Greyhound rescue group fundraiser. I was making many dozen, so I used paper liners so that I didn't need to cool and wash the tins between batches. The paper proved very hard to peel off the popovers. Mostly, the dogs grabbed and gobbled them whole before their owners could finish peeling.

[Katie Nell]

The recipe I use utilizes puff pastry for the crust as well. If I were doing it, and really wanted to use muffin wrappers, I would bake the quiche first in the muffin pan and once they were cooked, place them in the wrappers.

[lawkitty]

Oooh, that is a really good idea! That would assuage a ton of my fears! :)

[chef chicklet]

I make a pretty good quiche and this recipe looks good, and since you've already done a test, they should work fine. I notice there isn't any flour in the egg mix, no problems?
I've never used a puff pastry crust and the photo looks gorgeous. Can I ask why you think you need the papers?

By the way, I certainly enjoyed and will save the link! Thanks!

[lawkitty]

no problems encountered with flourless recipe. Just make sure to beat the eggs well before adding cream, etc. The puff pastry was so easy and SO tasty, too. (I cheated and used pre-made frozen puff pastry sheets--saves so much time.) I am just concerned with presentation, maybe needlessly, but there it is.

[lexpatti]

if it wasn't for the pastry dough, my guess would be ok but that pastry dough could really stick to the paper cups. Just a guess though. Thanks for the link - looks great

[lawkitty]

they are really good. The only thing I do differently is add more of the filling ingredients, and change the regular onion to green onion to add color.

[Stuffed Monkey]

I've not tried it, but I don't think it will affect the cooking, what might be difficult is getting the pastry into the cups without crushing the ruffles if you are using that kind. I'd go a head try and if the first one looks okay, go for it. This may not have been tried before since the quiches usually release from the pans pretty easily, but I think you are going for a decorative effect.

[lawkitty]

yes, the decorative effect, certainly, and the "event" is a wine club gathering: I am a relative newcomer so I don't know how many people there might be fussy about presentation. I thought liners would project a more sanitary, professional air.

[TimCarroll]

Well, viewing the entire Q&A on the link you provided under “mini quiches”, it looks like you would be in unmarked territory using the foil/paper or paper liners. The question was posed however to the authors of the recipe if one should use liners or not. The response was negative and didn’t give any reasons. The only thing I would say is to test the theory or if that’s not possible, place them in the liners after they are cooled.

[todao]

I don't see any reason why they wouldn't do as well in muffin cups. Cooking tine might have to be adjusted slightly but that' s simple enough. Just be careful not to overcook them.
I'd start a little early, prepare the batter and cook three or four of them so get a feel for how well they perform before jumping in to the entire batch.