Baked Mini Quiche

-

With my folks living 400 miles away we don't get to see my family as much as we would like to, so having them come for a visit is always something we enjoy. And with them getting older and with my Dad's experience with the C word 2 years ago we feel especially blessed to have them here for a visit this week/weekend. My Mom understands good food, (and after 53 years I'm sure Dad understands good food too!! ☺) so it's always fun to cook for them to see if I can introduce her to new and different ways of preparing things and while quiche is nothing new it was fun to prepare them in a mini size this morning and sit down to enjoy a delicious breakfast with them! They are inspired by my blogging friend Pam @ For The Love of Cooking. She has lots of delicious, easy, fuss free recipes that look and are amazing! Thank you Pam for sharing your inspirations with everyone! These little quiches really hit the spot and you can pretty much add whatever floats your boat. For these that I made this morning I layered in a lightly sprayed ramekin:

chopped onions
sliced button mushrooms 
chopped (that's not the right word, but the correct one eludes me) spinach
shredded cheese
an egg
more shredded cheese
1 tsp. milk
salt and pepper

Bake at 350° for 5-10 minutes or till the white of the egg is set(ting) then place under the broiler to finish melting the cheese.

Be Blessed!

It's a Keeper Thursdays    Photobucket

Comments

  1. AnonymousNovember 5, 2011 at 9:16 AM

    yummio...they're even sommer-sized! :) ma

    ReplyDelete
  2. AnonymousNovember 5, 2011 at 10:52 AM

    Mini sized is always a hit! these look and sound delicious :)
    Mary x

    ReplyDelete
  3. The Pennington PointNovember 8, 2011 at 11:06 AM

    Well what did they think? :) I hope you enjoy every second of your visit together. Lisa~

    ReplyDelete
  4. MarthaNovember 8, 2011 at 1:35 PM

    They loved them Lisa, and we enjoyed our time together very much! Thanks for stopping in!

    ReplyDelete
  5. The Charm of HomeNovember 12, 2011 at 10:29 AM

    I love the mini sized. Thank you for joining me at Home Sweet Home!
    Sherry

    ReplyDelete
  6. TinaNovember 14, 2011 at 3:52 PM

    That is a good idea and they look simply delicious. I will have to pass this on to my mother; she loves quiche, dad doesn't, now she can make a single serving.

    Visiting from the Home Sweet Home Party.

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more