Mini Quiche With Thanksgiving
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter1 tbsp
Garlic (minced)2 cups
Focaccia Bread (small diced)1 cup
Chicken Broth1 pinch
Chicken Bouillon1 pinch
Poultry Seasoning5
Eggs2 cups
Half-And-Half3 tbsps
Chives (chopped fresh)1 tbsp
Salt1 tbsp
Cracked Black PepperDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
In a large saute pan over medium-high heat, add the butter
4
Allow butter to brown for 1 to 2 minutes and then add the sage
5
Add the shallot and garlic and cook until softened, about 2 to 3 minutes Add the bread and cook for 1 to 2 minutes
6
Stir in the broth, bouillon and poultry seasoning and combine well
7
Remove from heat
8
Dollop small pieces of the bread stuffing onto a small cookie sheet lined with parchment
9
Put in the oven to dry out and develop a toasty texture, about 6 to 7 minutes
10
Remove from the oven and set aside
11
Roll out the pie dough on a lightly floured surface
12
Using a 3-inch biscuit cutter, punch out rounds of dough
13
(Should get 6 per dough round
14
) Mold the pie dough rounds into a lightly sprayed mini muffin pan using a shot glass to press the dough into the tins
15
Pierce each molded dough round several times with a fork, being sure to get the sides pierced as well
16
Bake until lightly browned, about 6 to 7 minutes
17
Remove from the oven and set aside
18
Lower the oven to 325 degrees F
19
In a large measuring cup, beat the eggs and half-and-half with a whisk until well combined
20
Add the chives, salt, and pepper
21
Mix well
22
Put a few croutons of stuffing in each baked pie shells and top with a few crumbles of goat cheese
23
Pour the quiche mixture into each shell
24
(It is fine if the egg leaks out of the shell
25
) Bake the mini quiches until the eggs set, about 15 to 20 minutes
26
Remove them from the oven and arrange them on a serving platter
27
Serve