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!

Tasty Thursday - Mini Pigs in a Blanket

This is a really simple thing to make, and it always such a hit at parties.  I never have any left-over to munch on the next day.


I used Hillshire Farm Cheddar Lit'l Smokies and store-brand crescent rolls.  It took one can of rolls to make the entire package of Lit'l Smokies.

Rolls out the crescent rolls, and push together the seams as firmly as possible.  I work in batches and do not roll out the whole can at once.  The dough seems to stay together better this way.  Otherwise, it gets sticky and hard to work with.

Cut the dough into rectangles (I use a pizza cutter) and wrap around the Lit'l Smokies.  

Line them up onto a cookie sheet.  You can fit one whole package onto one cookie sheet!

Bake according to the crescent roll package directions.

Serve with a side of BBQ sauce or mustard.  And watch them disappear rather quickly!

Tasty Thursday - Mini Chocolate Pies

I posted last week about Mini Key Lime Pies that I made for a party I had.  I also made mini chocolate pies that were even easier!  Check out the previous post for how to prepare the crusts.

For the chocolate pies, all I did was buy a store-bought chocolate pudding mix, prepare it according to the package directions for pie filling, and then scoop into the prepared shells with a cookie scoop.

I used Jell-O Chocolate Fudge and finished with a canned whipped cream.

 How much simpler could these be?  Not much!  And they were delicious!!

Tasty Thursday - Mini Key Lime Pies

I was looking on Pinterest for mini-pie recipes to serve as finger foods at a party, and came across this recipe for whipped key lime pie.  I have been craving pie for a while, so the theme of all the food was mini pies.

I cheated, and used store-bought pie crust.  I firmly believe in taking shortcuts where you can.

I used a biscuit cutter to cut out rounds of dough to fit the mini-muffin tins.  I saw a video where someone used a wine glass, but I happened to have a cutter that worked.

I pricked holes in the dough with a toothpick (it worked much better in the smaller space than the fork).  I baked according to the directions on the package.  I liked the ones made straight from the thickness of the dough right from the package better than the ones that I rolled out from left-over scraps.  No matter how thin I rolled them, they still came out thick and puffy when baked.

After all the crusts were baked, I made the filling.  Just zest the limes and collect the juice.

Whip the cream until soft peaks form.  I used my stand mixer with the whisk attachment.

Then in a separate bowl, whip the sweetened condensed milk, the lime zest, and the lime juice.  Gently fold in the whipped cream.

I used my cookie scoop to  measure the filling into the shells.

I cheated again and used a canned whip cream, which should be done right before serving (it will melt, don't ask me how I know this).  I plan on testing a stabilized whipped cream at some point in the future.

Chill according to the recipe.  These taste much better when they are really cold, so if I make them again, I will only put out a very few at a time.