Thursday, August 29, 2013

Tasty Thursday - Mini Feta, Mushroom, and Sundried Tomato Quiche

There is this pasta dish that I LOVE at a little Italian restaurant downtown.  I was chatting with a co-worker about it, because I could not figure out why I liked it so much.  She told me that it was because of the Feta cheese.

I didn't actually know what the cheese was, because the menu did not specify and I was embarrased to ask.  So I have been wanting to try a recipe using similar ingredients to see if that really is what I like so much about the dish.

In keeping with the pie theme of my party last month, I decided to make mini quiche as the second savory item.  I used Rachel Ray's Basic Quiche recipe and also consulted this recipe from Nigella.  Then, I just decided to venture out on my own and start experimenting.

First, I sauteed the mushrooms in a little butter and olive oil until they were brown.  I made sure to chop them into very small pieces so that they would fit into the mini muffin tins.  (Please ignore the soap spots on my skillet.)

While this was cooking, I chopped the sundried tomatoes up using a mini food processor and then added them to the pan once the mushrooms were golden brown.  I cooked for a couple more minutes, and then removed to cool.

While this mixture was cooling, I prepared the crusts.  I used a store-bought pie crust, small biscuit cutter, and mini muffin tin.

 Then, I whisked together the eggs, cream, milk, and a little salt and pepper.

I added the mushroom mixture and cheese to the crusts.

I poured the egg mixture into a measuring cup with a spout to make it easier to pour into the crusts and then filled them up.

I baked according to the recipe instructions and then allowed to cool on a cooling rack.

 I will be honest.  I think I liked these more than anyone else did, but I did really like the flavor combination.  Maybe sometime when Deputy D will not be at home, I will try this again as a full-size quiche and see how it turns out!

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