As promised - what to do with leftover quiche base, if you have any. Make mini quiches! So easy and totally portable - once these are cool, you can just pick one up and eat it on the go.
All you do is thaw some frozen spinach, squeeze the liquid out of it, and split it between mini tart pans or ramekins. Then sprinkle with shredded Parmesan cheese, pour the quiche base over it, and bake until set. Voila! A healthy little snack or breakfast and no wasted custard.
Mini Spinach Crustless Quiches
a Well Dined original
makes 4 mini quiches
1 cup leftover quiche base (from this recipe, for example), or 1 egg mixed with 3/4 cup cream and seasoned with salt, pepper, and nutmeg
10oz frozen chopped spinach, thawed and squeezed
1/4 cup shredded Parmesan
Divide the spinach between four mini tart pans or ramekins. Sprinkle with the cheese, then pour the custard over the top. Bake at 375 deg F until set, about 15 minutes.
Here's an idea for you for a quick meal or party food - smoked salmon, creme fraiche, capers, and chives on naan bread. Fast, easy, delicious, fun, but still elegant.
I actually made this two ways as sort of an experiment - one by heating the naan (on a pizza stone), then adding the toppings.
The second one I made by putting the ingredients (except for the chives) on first, then toasting it on the pizza stone. I was surprised to find that I liked this version better! I had never heated smoked salmon before, so I wasn't sure how it would turn out. But the flavor became rich and buttery and all the ingredients melded together.
I like the idea of naan as a topping conveyor. Small enough to be individually sized and already cooked, all you need to do is add toppings and heat. I bet it would be super fun to set up a make-your-own-pizza night this way, and kids would love it!
Hand pies are so much fun. You just pick up your own personal mini-pie and munch away. No sharing! And when those flaky pies are filled with cinnamon spiced apples and gooey salted caramel, you won't want to share.
Putting these together is pretty easy - divide up your apple mixture among the circles of dough, top with a few bits of caramel candy, sprinkle with sea salt, place another round of dough on top.
Crimp the edges with a fork to seal, but the dough is going to puff up like puff pastry so it doesn't have to be perfect. Egg wash and coarse sugar make the crust a beautiful golden brown.
The one issue with these is that you do have to eat them warm or the caramel will re-solidify. If you don't eat them all immediately (which, good luck with that) you will need to reheat them before serving. There is also quite a bit of dough in proportion to filling. If that is not your style, make sure to roll it out extra thin.
We didn't really do anything for Easter this year, and I didn't want to let it pass without a little bit of celebration - so I made some adorable little egg dishes in honor of the holiday.