One of the things that ticks me off about most blogs out there is that the author makes themselves out to be an expert on the subject. Let me be the first to say that I am NOT an expert. I can cook well enough to get by and often enough have a pretty tasty meal but I definitely still make mistakes. Do you see where this is going..?
I made about 500 of these crust-less mini quiche for our wedding reception last summer. Not only are they really tasty but they freeze and reheat really well. We were having a super casual, DIY brunch for our reception so they really were perfect. The recipe is such that you can adapt the flavors to whatever suits your mood. The recipe on TheKitchn is for zucchini and basil quiche, but for our wedding I made three different kinds: cheddar and (veggie) chorizo, green chili with jack cheese and cilantro, and spicy jalapeno with cotija cheese. I churned out a ton of them all by myself over the course of a couple days and they all turned out great.
After that, it took a while before I wanted to see, much less eat, quiche again. But on Saturday when we found a bunch of good looking chanterelle mushrooms at the Corvallis farmer’s market, the first thing that came to mind were the mini-quiche and how easy/tasty they were. We decided to make up a big batch of chanterelle, Swiss cheese, and caramelized onion mini-quiche.
I caramelized half of a chopped onion while prepping the egg mixture and grating the cheese. I chopped up the mushrooms roughly and sauteed them briefly.
We assembled the quiche in our mini-muffin pans: cheese on the bottom, some onion, a little sauteed mushroom, and then poured the egg mixture over the top. Would could go wrong with that?
Well, the flavor combination was great but I forgot one very important step: to grease the muffin tin. Don’t these lil’ quiche look so cute still in the pan? Good, because they didn’t look so hot after we scraped them out.
This just about breaks my heart. These would have been such a success, if only I hadn’t messed up! I would definitely recommend you try this recipe, with one of my flavor combos or your own. Just don’t forget to grease your pan, and grease it well! I think I’ll be chipping quiche out of this muffin tin for the rest of my life.
I put one tray of the quiche back in the oven to see if they would release from the pan easier if they cooked a little longer. They didn’t! I just got burnt quiche that was stuck in the pan. Thankfully, it still tasted good. It sure ain’t pretty, though.
The next time you mess up in the kitchen, just remember me and these mutilated, burnt-to-a-crisp quiche. And jeez, I have the audacity to have a food blog! But now there’s proof that having a blog definitely does not necessarily make one (or at least, me) a pro in the kitchen.