kbucky
03-30-2004, 05:54 PM
I want to make up some mini quiches for our MOPS group on Thursday, and I'm wondering if it works out to freeze them and reheat. I've never frozen quiche before. These are the recipes I'm considering...also how are they best reheated? Any other recipe suggestions are welcome, too!
Mini Mexican Quiche
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer/Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/2 cup butter -- softened
1 package cream cheese -- (3 oz.) softened
1 cup all-purpose flour
Filling:
1 cup grated Monterey Jack cheese (I think I used pepper jack)
1 can green chilies -- (4 oz.) chopped
2 eggs -- lightly beaten
1/2 cup heavy cream (or half-and-half)
1/4 teaspoon salt
freshly ground black pepper to taste
In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.
Preheat oven to 350 degrees. Divide the ball into 24 small balls (or just pinch off one at a time and press into mini muffin tins) and press into lightly greased cups of minature muffin pans to form shells.
Sprinkle cheese and chilies in the bottom of each small pastry shell.
Combine eggs, cream, salt and pepper. Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.
Mustard-Broccoli Quiches
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c chopped green onions
1 garlic clove -- minced
1 tsp butter
1 1/2 c finely chopped broccoli florets
3 eggs -- slightly beaten
1 1/4 c freshly grated parmesan cheese
1/3 c ricotta cheese -- or one 3-ounce package reduced fat cream cheese
3 tbsps yellow cornmeal
1 tbsp spicy brown mustard
1 tbsp milk
1/4 tsp pepper
1/2 tsp mustard seeds -- lightly crushed
roasted red sweet pepper strips -- optional
chopped green onions -- optional
Cook the 1/4 cup green onion and garlic in the butter in a medium skillet until tender. Add broccoli; cook and stir two minutes more or until crisp-tender. Remove from heat.
Beat together eggs, pamesan, ricotta, cornmeal, mustard, milk, and pepper in a large bowl with an electric mixer until well blended. Stir in broccoli mixture and mustard seeds.
Spray 24 mini muffin cups with nonstick coating. Spoon about 1 tbsp of filling into each cup. Bake at 325 for 14 to 16 minutes our until set. Let stand 2 minutes, then remove from cups. Garnish with red pepper and green onion, if desired. Serve hot.
Source:
"Better Homes and Gardens Holiday Appetizers, Winter 1998"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 2g Fat (54.1% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
Mini Quiches
The crust of our pastry bites combines butter and shortening for a rich, flaky result. Fill with a mixture of egg, cheese, mushrooms, and bacon.
Source: Better Homes and Gardens
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold butter (no substitutes), cut up
3 tablespoons shortening
5 to 7 tablespoons ice water
1 cup finely chopped mushrooms
1 tablespoon butter or margarine
1 egg
1/3 cup milk
Dash ground black pepper
1/3 cup finely shredded Swiss or cheddar cheese
1 tablespoon finely crumbled crisp-cooked bacon (1 slice)
1 tablespoon snipped chives or chopped green onion
Red sweet pepper strips (optional)
1. Place flour and salt in a food processor bowl fitted with a metal cutting blade. Process until mixed. Add the 1/2 cup butter and the shortening; process with on/off turns until mixture is the consistency of coarse oatmeal. With the machine running, add 4 tablespoons of the ice water all at once. Watching the dough carefully, add remaining water 1 tablespoon at a time, until dough gathers into a ball. Remove dough from machine, and form into a ball. Wrap in plastic wrap, and let rest in refrigerator at least 1 hour.
2. Preheat oven to 425 degrees F. Roll dough on a floured surface, until 1/8 inch thick. Cut twenty-four 3-inch circles of dough. Press circles into ungreased 1-3/4-inch muffin cups. Do not *****. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven and reduce temperature to 350 degrees F.
3. For filling, cook mushrooms in the 1 tablespoon butter or margarine in a small saucepan over medium-high heat for 4 to 5 minutes or until most of the liquid has evaporated. Set aside to cool slightly. Lightly beat together egg, milk, and ground black pepper. Add cooked mushrooms, cheese, bacon, and chives or green onion.
4. Fill each pastry cup with about 1 teaspoon of the quiche filling. Return to oven; bake for 10 minutes or until filling is set. If desired, garnish with red pepper strips. Serve warm. Makes 24.
Nutritional facts per serving
calories: 103 , total fat: 7g , saturated fat: 4g , cholesterol: 23mg , sodium: 108mg , carbohydrate: 8g , fiber: 0g , protein: 2g , vitamin A: 4% , vitamin C: 0% , calcium: 3% , iron: 3%
Mini Mexican Quiche
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer/Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/2 cup butter -- softened
1 package cream cheese -- (3 oz.) softened
1 cup all-purpose flour
Filling:
1 cup grated Monterey Jack cheese (I think I used pepper jack)
1 can green chilies -- (4 oz.) chopped
2 eggs -- lightly beaten
1/2 cup heavy cream (or half-and-half)
1/4 teaspoon salt
freshly ground black pepper to taste
In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.
Preheat oven to 350 degrees. Divide the ball into 24 small balls (or just pinch off one at a time and press into mini muffin tins) and press into lightly greased cups of minature muffin pans to form shells.
Sprinkle cheese and chilies in the bottom of each small pastry shell.
Combine eggs, cream, salt and pepper. Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.
Mustard-Broccoli Quiches
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c chopped green onions
1 garlic clove -- minced
1 tsp butter
1 1/2 c finely chopped broccoli florets
3 eggs -- slightly beaten
1 1/4 c freshly grated parmesan cheese
1/3 c ricotta cheese -- or one 3-ounce package reduced fat cream cheese
3 tbsps yellow cornmeal
1 tbsp spicy brown mustard
1 tbsp milk
1/4 tsp pepper
1/2 tsp mustard seeds -- lightly crushed
roasted red sweet pepper strips -- optional
chopped green onions -- optional
Cook the 1/4 cup green onion and garlic in the butter in a medium skillet until tender. Add broccoli; cook and stir two minutes more or until crisp-tender. Remove from heat.
Beat together eggs, pamesan, ricotta, cornmeal, mustard, milk, and pepper in a large bowl with an electric mixer until well blended. Stir in broccoli mixture and mustard seeds.
Spray 24 mini muffin cups with nonstick coating. Spoon about 1 tbsp of filling into each cup. Bake at 325 for 14 to 16 minutes our until set. Let stand 2 minutes, then remove from cups. Garnish with red pepper and green onion, if desired. Serve hot.
Source:
"Better Homes and Gardens Holiday Appetizers, Winter 1998"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 2g Fat (54.1% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
Mini Quiches
The crust of our pastry bites combines butter and shortening for a rich, flaky result. Fill with a mixture of egg, cheese, mushrooms, and bacon.
Source: Better Homes and Gardens
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold butter (no substitutes), cut up
3 tablespoons shortening
5 to 7 tablespoons ice water
1 cup finely chopped mushrooms
1 tablespoon butter or margarine
1 egg
1/3 cup milk
Dash ground black pepper
1/3 cup finely shredded Swiss or cheddar cheese
1 tablespoon finely crumbled crisp-cooked bacon (1 slice)
1 tablespoon snipped chives or chopped green onion
Red sweet pepper strips (optional)
1. Place flour and salt in a food processor bowl fitted with a metal cutting blade. Process until mixed. Add the 1/2 cup butter and the shortening; process with on/off turns until mixture is the consistency of coarse oatmeal. With the machine running, add 4 tablespoons of the ice water all at once. Watching the dough carefully, add remaining water 1 tablespoon at a time, until dough gathers into a ball. Remove dough from machine, and form into a ball. Wrap in plastic wrap, and let rest in refrigerator at least 1 hour.
2. Preheat oven to 425 degrees F. Roll dough on a floured surface, until 1/8 inch thick. Cut twenty-four 3-inch circles of dough. Press circles into ungreased 1-3/4-inch muffin cups. Do not *****. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven and reduce temperature to 350 degrees F.
3. For filling, cook mushrooms in the 1 tablespoon butter or margarine in a small saucepan over medium-high heat for 4 to 5 minutes or until most of the liquid has evaporated. Set aside to cool slightly. Lightly beat together egg, milk, and ground black pepper. Add cooked mushrooms, cheese, bacon, and chives or green onion.
4. Fill each pastry cup with about 1 teaspoon of the quiche filling. Return to oven; bake for 10 minutes or until filling is set. If desired, garnish with red pepper strips. Serve warm. Makes 24.
Nutritional facts per serving
calories: 103 , total fat: 7g , saturated fat: 4g , cholesterol: 23mg , sodium: 108mg , carbohydrate: 8g , fiber: 0g , protein: 2g , vitamin A: 4% , vitamin C: 0% , calcium: 3% , iron: 3%