They're warm, soft, creamy and perfect for breakfast, a brunch, an afternoon snack...anytime really.
They're the type of snack you can whisk up in no time, even when you think you don't have anything in your fridge... Or you don't want to run outside in the torrential rain and risk soaking to the bone for one the rogue ingredient you forgot to buy during your last whirlwind trip to the grocery store.
If you have unexpected guests, they will be more than happy with these little golden gems and if you're anything like me... You will be pleasantly surprised when you're spinning madly in the kitchen a la the Tasmanian Devil to prepare a picnic for your childhood girlfriend, only to find that your best friend (for me, this is Byron) has decided to help you by baking these splendid mini quiches to take along.
Mini (pastry-less) Quiches
1 Tbs butter
5 eggs
300ml pure cream
8 button mushrooms, finely diced
2 shallots, finely sliced
1 small handful finely chopped baby spinach
2-3 Tbs ricotta
Salt and pepper to season
2 Tbs fetta
Makes 24+ mini quiches
Whisk the eggs together, pour in the cream and whisk until combined. Add the diced mushrooms, shallots and baby spinach. Season with salt and pepper and stir to combine, then pour into the wells of a lightly greased mini muffin tin. Take care when pouring the mixture into the wells. I found it was best to fill the wells halfway, then spoon some of vegetables into each 'mini quiche', to ensure you don't end up with too much creamy egg sauce in each well. Top with a sprinkling of ricotta (this will sink a little bit, which is ideal, because it will cook into your quiches). Bake for 8-10 minutes in a preheated oven at 180 degrees Celsius.
Check your quiches after about 8 minutes to ensure they do not overcook. They should rise impressively, like puffing their cheesy chests out, and turn slightly golden. Once cooked, allow them to cool slightly in the muffin tin before serving.
Serve with a modest sprinkling of crumbly fetta (we used an Australian variety, but soft Danish fetta is good too) and a small side salad, or sans salad... I mean they're delightful without any salad embellishments and even better to share on a picnic with your closest friends. Just remember to allow them to cool before packing them away in your hamper, otherwise you may find a little bit of liquid in the bottom of the container when you unveil them later.
When you bite into these mini quiches, you will be surprised at how delicate and sponge-like they feel in your mouth. They're soft and savoury, with the perfect amount of smooth creamy filling to compliment their soft vegetable pieces.
If you don't feel like making 24 or more mini quiches, then you can halve the recipe, otherwise you can easily cover the egg mixture and refrigerate overnight. But don't worry about storing the mini quiches- I assure you, they won't last long enough out of the oven. They're addictive.
Bella xx
