Almost 1 week without publication… All this because of an Internet failure. However, I have plenty of recipes to share, and in particular ideas for dinner aperitifs or buffets. I love those moments when we peck while chatting. I love preparing little things. But, often, they disappeared long before I could consider taking a picture. I would like to try to organize myself a little better and come up with more recipes for the appetizer in the coming months.
For my daughter’s 18th birthday, I had filled a table with various small vegetarian dishes. There was crispy cakes with Espelette pepper accompanied by sheep’s cheese, chicory tatins in the mini version, puff pastries, spreads, cabbage and quiches, which I’m going to talk about today.
When there are a lot of people, or when you want to present a lot of different things, it is always good to organize yourself in advance. Quiches have the advantage of being very easy to keep in the freezer. Just pop them in the oven for a few minutes before serving. They are then all crispy and everyone enjoys it.
Scents can be as varied as possible. Those that I had prepared were for some with spinach and goat cheese and for others with mushrooms. You could also prepare it the same way with a leek fondue and even goat cheese, with butternut squash and walnuts, with candied tomatoes… There are plenty of ideas.
I give you the proportions for 2 plates of 24 quiches each. Even if you don’t plan on having many, don’t hesitate to do the same and keep them in the freezer. You will always be happy to find them all ready for an improvised aperitif. They are so much better than crisps…
Small quiches for the aperitif:
1 tsp salt
Put all the ingredients in a food processor and knead until the dough comes together. Add a little water if needed.
By hand, first mix the flour and butter, then add the water little by little.
Roll out the dough on a floured baking sheet and refrigerate for about 30 minutes.
150g baby spinach
40 g of goat cheese (or other)
350 g button mushrooms
120 ml liquid cream
120ml whole milk
Quickly fry the spinach in a little oil.
Wash and cut the mushrooms. Fry them too in a little oil with the thyme.
Whisk the eggs with the cream and milk.
Take the dough out of the fridge.
Cut circles using a round cookie cutter, so as to garnish two sheets of 24 small pies.
Preheat the oven to 180°C.
Garnish the first plate with the spinach then the goat cheese cut into pieces.
Cover with the egg, milk and cream mixture.
Do the same with the second plate, first distributing the mushrooms, then the mixture.
Bake each sheet for about 20 minutes. The quiches should be nicely browned.
Freeze cooled quiches on a baking sheet before putting them in bags.
Iron them still frozen for 5/10 minutes at 180°C.
To finish: I use to make these quiches the Wilton mini muffin pans. I love these moulds, which make it very easy to place the dough in the cavities and above all which allow you to have very crispy little quiches. The size of these quiches is perfect. If there is concern for the release with this kind of mould, it is possible to spray lightly with a spray. It is not necessary here.
I have nothing against the silicone molds that I used for a very long time, but I still find the result less nice.
The amounts of batter and filling may need to be adjusted for the molds chosen.