Quiche Pastry Cups

Quiche Pastry Cups

Quiche Pastry Cups

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My grandmother used to make “egg cup surprises” for family brunches on special occasions.  The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice.  As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

           Denalee Standart                                                            Ranch Mureta, California

 

Quiche Pastry Cups Recipe

 

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

 

Preheat oven to 400 F.  On a lightly floured surface, unfold puff pastry.  Roll each sheet into a 12 inch square; cut each into nine squares.  Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings.  In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups.  Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges.  Bake 15-18 minutes or until golden brown.  Remove to wire racks.  Serve warm.         1 ½ dozen

 

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

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Beer-and-Cheese Fondue

Beer-and-Cheese Fondue

Beer-and-Cheese Fondue

Helles-style lager, a flavorful but light style of beer popular in Switzerland, will add character to this fondue without overwhelming it, the way a darker brew might.  Spaten and Paulaner are two widely available examples. 

Beer-and-Cheese Fondue Recipe

Beer-and-Cheese Fondue

4 oz. Emmentaler cheese, shredded

4 oz. Gruyere cheese, shredded

1 Tbsp. cornstarch

1 clove garlic, peeled

¾ cup lager-style beer

1 ½ tsp. lemon juice

Pinch nutmeg

Cubes of baguette and whole grain bread for dipping

Place cheese in a zipper-lock bag with cornstarch and shake to distribute cornstarch.

Cut garlic clove in half and rub against bottom and sides of a heavy nonstick saucepan.  Add beer and lemon juice to pan and heat over low until liquid comes to a simmer.  Slowly add cheese, a small handful at a time, stirring constantly.  Stir in nutmeg.

Keep stirring until cheese is melted, smooth and just starting to bubble.  Let it boil, stirring  for 2 minutes.  Place pot on trivet and serve immediately directly from hot pot, rewarming on stovetop as necessary.  Or transfer to a fondue pot to keep warm, stirring occasionally as you dip.       

Makes 2 servings

(Recipe for Beer-and-Cheese Fondue recipe was in Newsday, February 7, 2013.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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