So I’ve discovered ‘brunch’ is a big thing in New York – going out for a meal that is largely breakfast fare, with a few actual lunch choices – and then having cocktails! Not just the Bloody Mary, but a whole host from Belinis and beyond. It could be my favourite thing about New York so far!
If you fancy hosting brunch at home though, you want something a bit gourmet that’s not too much effort (it’s about being social after all and those cocktails won’t make themselves). Enter the mini-quiche!
These little gems are the perfect brekky or brunch treat. When you have people coming you can make them a few days in advance, freeze them, then heat them up good as new! And you can really put anything in them. The only essentials are the pastry, eggs and yoghurt. Everything else you can decide based on what you have in the fridge or pantry. They also make a good party hors d’oeuvers and are even great for Spring Racing carnival.
Ingredients
- 8-10 eggs makes approx 12 mini-quichies
- Sheets of frozen puff pastry (Note: A variation at bottom of post that skips the pastry)
- A few tablespoons of greek or plain yoghurt
- Salt & pepper to taste
- Yummy stuff for the insides – in the variations pictured here I’ve got a few combos – sundried tomatoes, capers & grated cheese, ham & grated cheese, capsicum & fetta cheese, mushrooms & fetta cheese (You don’t need much of any of these – you’ll see from the pictures that the quiches are quite shallow so only need a sprinkle.
How to make mini-quiches
Step 1. Cut pastry circles. You need to lay out your pastry, let it defrost a little and then cut your circles. You would ideally use a pastry cutter, but I usually use a glass. You can then put each circle into a recess of a oiled (or lightly non-stick sprayed) muffin pan.
Step 2. Add yummy stuff for insides. Work out what 2-3 items you’ll be adding to your quiches, cut them into small pieces, and then put into each pastry cut.
Step 3. Create & add egg mixture. I break and beat all my eggs, then add about 2-3 tablespoons of youghurt and salt and pepper. I mix it all in well and then pour into cups. I’ve found it’s MUCH easier to do this with some sort of ceramic pot with a spout (like a gravy boat or what you’d serve salad dressing from). DON’T fill all the way to the top as the egg expands during cooking.
Step 4. Cook. You need to cook these in a moderate oven (180 celcius / 350 farenheit) for approx 20 minutes untill they are lightly browned. You can then either serve warm, or let cool and then place in zip-lock bags to store in the fridge or freezer. I’ve had these in the freezer for 2 weeks and they defrost as good as new, even if you’re not going to warm them to eat them.
If you don’t want the carbs, or prefer gluten free, you can also make these without the pastry. You will need more of the fillings though as these are denser – but still very yummy!
Want more breakfast or brunch recipes? Check out our top five healthy breakfast recipes including sugar-free strawberry muffins, corn & capsicum fritters, layered fruit and yoghurt treats and home-made baked beans.
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Post author: Kimberly Palmer at Google+ Sign up for email updates so you never miss an ideas post from DailyInkling.
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