Sunday, September 19, 2010

The Infamous Coveted Quiche Recipe

Dear queenly cooks,

When I was little, my Mom would occasionally make spinach quiche - one of my favorite dinners, and I especially loved the tender flaky crust.  For years (we won't say how many) I thought she was saying "Keith", and always associated the green spinach-y quiche with Keith Green.

Well, live and learn to spell, right?

The following recipe is so excessively simple you almost feel stupid making it.  It has endless options for variation and can be modified to fit any taste/leftovers in the fridge.  It is also exceedingly popular - I've made it for a few events and the guests always come to me and ask for the recipe - or, they just eat every quiche on the platter and thereby cast their silent vote of approval.

I pulled the original recipe from the 2002 Taste of Home Annual Cookbook (a $0.50 find at an estate sale!).  I'll post it in the original form, in case it was a lost favorite of yours, and include my tweaks in italics.

Mini Mexican Quiches

1/2 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
1 cup all-purpose flour
1 cup (4 oz) shredded Monterey Jack cheese (or any cheese, really)
1 can (4 oz) chopped green chilies, drained (I opened 1 pint of halved poblano chilies that I canned in vinegar, and minced them for filling. You can use any chilies or peppers you like, but for large crowds I keep the filling mild since in general crowds won't eat spicy foods.)
2 eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
Other filling ideas: bacon, sausage, chicken, ham etc cooked and minced small.  Chopped bell peppers, tomatoes, various cheeses, olives - black or stuffed ... obviously, the possibilities are endless.

In a mixing bowl, cream butter and cream cheese (I use a stand mixer for easier mixing). Add flour; beat until will blended.  Shape into 24 balls (each ball will weigh 13 grams); cover and refrigerate for at least 1 hour.  Press balls onto the bottom and up the sides of GREASED mini muffin tins.  Sprinkle a rounded teaspoonful (a generous pinch) or cheese and 1/2 teaspoon of chilies/various fillings into each shell.  In a bowl, beat eggs, cream, salt and pepper (I do this while the dough is chilling).  Spoon into shells. Bake at 350F for 30 - 35 minutes or until golden brown.  Let stand for 5 minutes before removing from tins.  Serve hot or cold.  Refrigerate leftovers. Yield: 2 dozen.
Enjoy your "keith"!

Mrs H
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