Mini Quiche Lorraine

When I saw, that Kate from What Kate Baked (being the hostess of the virtual tea table) had selected the theme for August being picnic pies, I knew at once, that I wanted to bake. Small quiche lorraines was the first thing popping up in my mind.

The Tea Time Table is a monthly blogging event  managed  Karen from Lavender and Lovage and Kate from What Kate Baked. And I have been a very regular tea guest since January this year, and it is with great pleasure, that I participate in this funny event. Afterwards it is with great interest, that I look at the many fantastic tea time treats, which the other participating bloggers have submitted. I am really impressed by their capabilities and imagination.

Well for my contribution for August I have been mixing two recipes on quiche lorraine together, one by James Price and another from a recipe collection by Alt for Damerne issue 29/2011. 

I liked the idea of making this quiche lorraine into mini format instead of the usual one big size. It will be easier to eat the small format as finger food on a picnic, so you do not have to bring forks, knives and plates with you for a picnic.




Mini Quiche Lorraine: - serves 12 muffin size quiche lorraines + 2 medium size

• 2 rolls ready to use short pastry - 250 g per roll 
• 1 onion - chopped
• 150 g bacon - in cubes
• 150 g Gruyere cheese - in small cubes
• 2 eggs - medium/large size
• 250 g sour cream - 18% fat
• salt and pepper to season

1. Heat the oven (conventional) to 200'C
2. Fry the bacon on a pan - add the onion, when the bacon is releasing it´s own fat. The bacon should be golden, not crispy.
3. Whip the sour cream and eggs together - season with salt and pepper.
4. Cut the short pastry dough out in circle size with a diameter of 9 cm. And cover muffin forms with a diameter of 7 cm with this dough.
5. Add the bacon-onion mix together with the cheese into the bottom of these small pies.
6. Fill the rest of the pies with egg-sour cream mix.
7. Bake the mini quiche lorraines at 200'C for 20-25 minutes, until they are golden in colour.
8. Eat either cold or warm.

Pie with pepper fruit, tomatoes and goat cheese

The good thing about a food pie is, that you get an evening meal PLUS some pie pieces for coming lunches !

Pie with pepper fruit, tomatoes and goat cheese: serves 4 persons

• 3 pepper fruits
• 4 tomatoes
• 3 tablespoons tomatoes concentrate
• 1 teaspoon sambal oelek
• 1 tablespoon brown sugar
• salt
• pepper
• ½ teaspoon balsamico
• 400 g goat cheese
• 1 pie dough - ready to use
  
• black olives as topping

1. Heat the oven to 200'C
2. Cut the pepper fruits into bigger chunks.
3. Cut the tomatoes into halves.
4. Place the pepper fruits and tomatoes into the bottom of the pie form.
5. Mix tomato concentrate, sambal oelek, brown sugar, salt, pepper and balsamico together.
6. Spread this mix on top of the pepper fruit and tomatoes.
7. Cut the goat cheese into slices and places them on top again.
   
8. Place the pie dough on top of everything. Fold the dough down along the rim of the pie form.
   
   
   
9. Bake the pie at 200'C (conventional oven) for approx. 35 minutes.
10. After baking take the pie form out of the oven. Place a big plate on top of the pie form and tip the pie form up-side down. Now the pepper fruit and tomatoes is on top on the pie.
11. Use black olives as topping on the top.

Pie with ham, potato and feta cheese

I have found this recipe on this recipe pie with ham, potato and feta cheese on the blog called "newyorkerbyheart". I have made a few modification to it, and feel free to this, so it fits to your taste as well as the content of refrigerator.

The addition of eggs is not needed, but I had some eggs in the refrigerator getting close to end of shelf-life.
The pie is quiet big, so I have been filling my small freezer with pie pieces, ready to for lunch at work for quiet many days :-)


Pie with ham, potato and feta cheese:

• 2 ready-to-use rolls of pie dough
• 150 g spinach, fresh or frozen
• oil
• 1 red onion, chopped
• 2 cloves of garlic, chopped
• 150 g feta cheese
• 200 g potato, cooked and cut into cubs
• 200 g ham, cut into squares
• 250 g mushrooms, cut into slices
• 3 eggs
• basil
• nutmeg
• pepper 

1. Heat the oven to 200'C.
2. Heat the oil on a pan or cooking pot
3. Fry the chopped onion
4. Add the sliced mushrooms, fry them until they reduced in size.
5. Add spinach and chopped garlic.
6. Remove the pan/cooking pot from the heat.
7. Add potato, ham, feta.
8. Season with pepper, nutmeg and basil. I did not salt, as the feat cheese is containing a lot of salt.
9. Cover a pie form with one roll of the pie dough. Pinch the pie dough with a fork.
10. Add the filling into the pie form.
11. Whip the eggs together and pour them over the pie filling.
12. Cover the pie filling with the second roll of pie dough. Close it tight. Make holes in pie dough to let the steam out during the baking.
13. Place the in the oven.
14. Bake at 200'C for 30 minutes.

Cabbage pie with curry

Finally I have found a recipe, which I actual like using the cabbage, which I get on a very regular basis in my weekly vegetable box. Normally I have used the cabbage in salad together with goat cheese, walnuts, tomatoes and a dressing of apple vinegar or pomegranate balcamico.

So this pie I have now being making and baking for a couple of times. And I have been using it for easy evening meals, in lunch boxes going with me to work or going rowing.

This pie is another modification recommended in the weekly newsletter from Årstiderne for week 31/2010 Årstiderne's weekly newsletter 31/2010 on the broccoli pie with goat cheese. The first modification  is using using cauliflower together with goat cheesein the cauliflower pie with goat cheese

I decided to use ready-to-use pie dough in combination with baking the pie in one go, so NO pre-baking of the pie dough this time !!!! And it is giving a very good result comparing to the pre-baking of the ready-to-use dough, which I did, while making the cauliflower pie. 

Cabbage pie with curry - serves 4

Ready-to-use pie dough

Cabbage filling:

• 1 cabbage 
• 2 teaspoons of strong curry - I like a good strong taste of curry
• oil for frying 
• 5 eggs
• 1½ dl milk
• 100 g Emmentaler cheese
• salt & pepper

1. Heat the oven to 200'C
2. Cut the cabbage into small pieces.
3. Heat the oil in a frying pan.
4. Fry the curry in the oil for a good strong curry taste
5. Fry the cabbage in the curry oil until it "falls down"
6. Place the pie dough in the pie form
7. Fill the cabbage into the pie form
8. Whip eggs and milk together
9. Season with salt and pepper
10. Add this filling into the pie form on top of the cabbage
11. Top up with the Emmentaler cheese
12. Bake the pie at 200'C for 30 minutes until the egg filling is stiff

Cauliflower pie with goat cheese

Cauliflower is NOT one of my favourite vegetable, so I am always on the outlook for recipes, where I can use cauliflower, when I am unluckily to get cauliflower in my weekly vegetable box. This time I tried a modification recommended in the weekly newsletter from Årstiderne for week 31/2010 Årstiderne's weekly newsletter 31/2010 on the broccoli pie with goat cheese using cauliflower instead of broccoli.

Compared to the last time, when I made this pie with broccoli certain modification was applied. I increased the amount of goat cheese from 100 g to 150 g, which still did not give me and my taste buds enough goat cheese flavour.

Honestly, this recipe is NOT going to one of my favourite. Yes, I will eat the pie, but I will NOT make it again !!!!!!!!

I also increased the oven temperature from 175'C to 200'C, and this worked perfect for the pie in my oven.

And YES I did decided to crawl under the fence, where it has it's highest point = I did not make the pie dough myself, I used a commercial ready-to-use pie dough !!!!! And I feel OK doing so, as the alternative for me was not to make this pie at all !!!!!

Cauliflower pie with goat cheese - serves 4

Pie dough:

• 100 g rough spelt flour
• 150 g wheat flour
• 125 g butter
• 1-2 tablespoons water

Cauliflower filling:

• 1 broccoli
• 5 eggs
• 1½ dl milk
• 4 tomatoes
• 150 g goat cheese
• salt & pepper

1. Add the flour to a mixing bowl.
2. Cut the butter into small squares and add it to the flour
3. Mix butter and flour together to a homogeneous mass
4. Add the water and knead the pie dough together
5. Let it rest for 30 minutes in the refrigerator OR just use a ready-to-use pie dough from the supermarket.
6. Roll the pie dough into a shape fitting with the pie form and fit the dough in this form
7. Cover the pie dough with baking paper and put pie weights on top
8. Bake at 200'C for 20 minutes
9. Meanwhile make the pie filling
10. Cut the cauliflower into small bouquets
11. Heat water to the boiling point, add the cauliflower and cook it for 1 minute and drain away the water
12. Whip eggs and milk together
13. Add cauliflower and goat cheese (cut into smaller pieces)
14. Season with salt and pepper
15. Add this filling into the pie form with the baked pie dough
16. Slice the tomatoes and cover the pie with these tomato slices
17. Bake the pie at 200'C for 30 minutes

Broccoli pie with goat cheese

This week I have been and will be eating broccoli pie with goat cheese for lunch at work. I found the recipe in weekly newsletter from Årstiderne newsletter for week 31/2010 Årstiderne's weekly newsletter 31/2010.

The recipe is OK, but it is not perfect taste wise according to my taste buds. I will either double the amount of goat cheese next time as I can not really taste the GOAT or season the pie filling with nutmeg ???

The structure of the broccoli is perfect, as it is contains a good bide or perhaps you could call it being "al dente" ? I really kept an eye on the cooking time of ONE minutes for the broccoli.

The mentioned baking temperature and time did not work for my pie. I used 50 minutes to bake the pie at 175'C. So concider to increase the baking temperature to 200'C !!!

Broccoli pie with goat cheese - serves 4

Pie dough:

• 100 g rough spelt flour
• 150 g wheat flour
• 125 g butter
• 1-2 tablespoons water

Broccoli filling:

• 1 broccoli
• 5 eggs
• 1½ dl milk
• 4 tomatoes
• 100 g goat cheese
• salt & pepper

1. Add the flour to a mixing bowl.
2. Cut the butter into small squares and add it to the flour
3. Mix butter and flour together to a homogeneous mass
4. Add the water and knead the pie dough together
5. Let it rest for 30 minutes in the refrigerator
6. Roll the pie dough into a shape fitting with the pie form and fit the dough in this form
7. Cover the pie dough with baking paper and put pie weights on top
8. Bake at 200'C for 20 minutes
9. Meanwhile make the pie filling
10. Cut the broccoli into small bouquets
11. Heat water to the boiling point, add the broccoli and cook it for 1 minute and drain away the water
12. Whip eggs and milk together
13. Add broccoli and goat cheese (cut into smaller pieces)
14. Season with salt and pepper
15. Add this filling into the pie form with the baked pie dough
16. Slice the tomatoes and cover the pie with these tomato slices
17. Bake the pie at 175'C for 30 minutes, it took 50 minutes in my oven, before the egg filling was firm