Whether you are hosting a party or a morning brunch, these cute little quiche would make a great addition to the table. Perfect little bite sized quiche make them easy to serve at a buffet table or to take to a pot luck. A great little nibble to keep in mind for this time of year.
If you happen to use Facebook, and lets face it , who doesn't? Okay, well my husband, but he is a bit socially adverse. Although he has an account, I am not sure he even knows how to log in and the profile picture is the one from way back when Facebook started up in 2007. So, he isn't a huge fan and we can leave it at that.
In any case, like millions of others, I am a Facebook addict. By addict, I mean it is pretty much the first thing I do every morning. Check my Facebook with my cup of tea and then I can start the day. If it weren't for Facebook, there are a zillion things going on that I would never ever know about. Would I care not to know? Umm, that is food for thought. But I do enjoy my daily dose of Facecrack, as I have heard it called more times that I can count.
This brings me to the Facebook memories. Again, if you use it, you will know exactly what I mean. It might bring you back to last year or up to whenever you started your account and share a photo of what was happening then. Although I don't post much on Facebook, I still manage to get memories popping up every few weeks to remind me of how grand my life is...ha! And that's a sarcastic HA, in case you didn't get it.
Yesterday, in my memories up popped a photo of a Christmas party I hosted back in 2009. Which, honestly feels like just yesterday to me. So when Facebook told me it was an entire eight years ago, I though Facebook was crazy. Because in my world and concept of time lapsed, it really felt like it just happened.
I don't usually share the memories but I quite often spend a few minutes thinking about that particular photo and then move on to present day and my list of to dos for the moment. Yesterday, I kind of got stuck in the memory in a good kind of way and then moved on later in the day.
It took me a while to move on because I was reminded by that photo, that life does move on. Things, people and circumstances are constantly changing. Hardly any of the people in the photo even live here any more, that is how constantly changing this world appears to be. Or at least the world I seem to live in. I would lie to say I didn't even find it a bit sad. Not sad for the memory but maybe a little sad for the constantly changing world. I like things to stay as they are or were in this case.
That was a fun party.
And what would any party be without food. Am I not wrong? Okay, putting the fun people aside, don't people really just go to parties for the food? That might be just me, I am certain that I am not alone.
When I did host those parties, I spent a lot of time preparing the party food. Which I honestly did love. Wholeheartedly love. There might have been some rushing and swearing at the last minute, but that just adds to the entertainment factor. Right?
So, this year, there will be no party. I will just have to keep Facebook alive in it's memories of all the previous fun and food we enjoyed during the Christmas season.
Okay, the quiche. Personally, I think these make the perfect party or even brunch food. They are literally one bite. Could be two, if you take small bites. I have made these before at parties and they are always a hit. What makes them so great, is you can make them in advance. You can even make them and freeze them, which is pretty much what I have done every time I have made them.
Something I have learned with making party food over the years, is that organization is key. Making as much food in advance and freezing what you can, makes for a much less stressful time when the big day arrives.
Okay, here is a little bit about making these little quiche.
I have made my own pastry for these, because it really is easy and doesn't take too much time. You could skip this step and buy store bought if that makes life easy. Face it, easy can be real good this time of year.
I lined all the casings with parchment paper. You don't have to do this, but I find it easier to get them out of the pans doing it this way. I have made them without lining the pans, and they still come out just fine but with a bit of a nudge.
As for the filling itself, it is pretty straightforward and doesn't need any further explanation apart from what you see in the recipe.
If you want to make them in advance and freeze them, here is the most successful way to re thaw them. Take them out of the freezer a few hours before you are planning to serve them. Once thawed, take them out of the container and place them on a large baking tray. Reheat them in a 300 degree F oven for about 10 minutes. Then it is as if you just made them fresh. Well, almost.
Enjoy the parties, enjoy the friends and enjoy the food!
Red Pepper and Spinach Bite Sized Quiche
Makes 24 / Prep time: 20 minutes / Cook time: 30 minutes
For the pastry:
1 3/4 Cups/200 grams of flour
1/2 Cup/110 grams of butter
2 tablespoons of cold water
For the filling:
1 Cup/240 ml of heavy cream
1/2 Red pepper, finely diced
1 Cup/225 grams fresh spinach, finely chopped
1 Cup/180 grams of cheddar cheese
Salt and pepper
1 Tablespoon of olive oil
First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Then continue incorporating them into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears. Turn the pastry out onto a floured surface and roll it out to about an 8-9 inch rough circle. Once you have done this get a 2 inch circle cutter and cut out 24 disks.
Grease and line (if you like) 24 mini muffin tins. Place each pasty in a muffin tin and gently press it down and up the sides. It will only go up the sides a little bit. Cover and refrigerate for about 30 minutes.
While the pastry is chilling, make your filling. In a medium sized skillet add the olive oil and red pepper. Cook over a high heat for a few minutes, then reduce heat to medium-low and cook for a further 5 minutes minutes or so. Add spinach and stir until wilted. Remove from heat.
In a large bowl whisk the eggs and add the cream, salt and pepper. Whisk for a further minute or so.
Preheat the oven to 425 degrees F. Remove the pastry casings from the fridge. Add a spoonful of the red pepper mixture to each one. Top with cheese and then pour over your egg mixture. This will go above the pastry casing, but don't worry about that at all. Bake for about 7-8 minutes and then reduce the heat to 350 degrees F. Bake for a further 5 minutes. Remove from oven and lay on top of a wire rack.
To remove the quiches from the pans,slide a knife around the edge of each quiche. Then gently use a fork to lift it out from the bottom. Lay them on the wire rack.
These can be served straight away hot, or at room temperature.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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