Mini Beef Quiche
http://www.fondbites.com/bake-along-49-mini-quiche/
The above link is from where we have done this week's Bake along.
My friend SR of Fondbites was away on holiday with her family and she had requested a couple of fellow bakers to post recipes on her behalf the past two weeks. This week's recipe was from Jyothi Rajesh, a fellow blogger, baker and a yet to meet online friend of mine. Do check out some of her exotic recipes and splendid captures on her FB page Curry Trail.
It was all about making mini handy quiche. Not a new concept to many of us and definitely not the first time that I am making this at home.
Jyothi's was a lovely array of vegetables in the egg mixture. I decided to do mine with all the left overs in the fridge.
I loved the cross-section of one of Jyothi's quiche. She certainly knows how to lure one with her recipes and pictures.
I had some breadcrumbs mixed with some Italian seasoning. I mixed that along with some grated potatoes. Ensure that once you peel the potatoes, you place them in cold water, otherwise it tends to blacken and then you are left with ugly looking ones. Preheat your oven to 200 degrees Celsius. Grease the cavities of the muffin tray or as Jyothi mentioned your silicon cupcake liners.
I placed the grated potatoes in first. Allowed it to bake for a while till it turned crisp almost like hash-browns. Mine did not turn as crisp, I do not know why, but I was impatient with the oven and hadn't slept the previous night owing to mosquito menace at home so did not do any analysis thinking that the egg mixture would eventually cook the grated potatoes as it bakes through and firms up.
This should take about twenty minutes but may differ with ovens, so keep an eye on them occasionally! Once baked, allow it to cool and slowly scoop out each from the cavities or the silicon cupcake liner moulds whichever you have used for your bake. Eat them warm as they are or you can serve them with a spicy dip or a contrasting colour sauce.
The above link is from where we have done this week's Bake along.
My friend SR of Fondbites was away on holiday with her family and she had requested a couple of fellow bakers to post recipes on her behalf the past two weeks. This week's recipe was from Jyothi Rajesh, a fellow blogger, baker and a yet to meet online friend of mine. Do check out some of her exotic recipes and splendid captures on her FB page Curry Trail.
It was all about making mini handy quiche. Not a new concept to many of us and definitely not the first time that I am making this at home.
Jyothi's was a lovely array of vegetables in the egg mixture. I decided to do mine with all the left overs in the fridge.
I loved the cross-section of one of Jyothi's quiche. She certainly knows how to lure one with her recipes and pictures.
I placed the grated potatoes in first. Allowed it to bake for a while till it turned crisp almost like hash-browns. Mine did not turn as crisp, I do not know why, but I was impatient with the oven and hadn't slept the previous night owing to mosquito menace at home so did not do any analysis thinking that the egg mixture would eventually cook the grated potatoes as it bakes through and firms up.
I had some left over cooked corned beef as well along with diced onions and jalapenos. Whisked that into the egg mixture with adequate seasoning keeping in mind that the beef was seasoned already. Midway of the baking session with the grated potatoes, I took them out and then poured the egg mixture over it and inserted halves of cherry tomatoes within each to make it prettier and grated cheddar over each filling. Topped the cheese with chilly flakes and some pepper powder. Set it back into the oven to continue to bake until the cheese melted and the eggs baked through.
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| I found a mint kebab mayo dip the other day in the super market and wanted to see how it tasted hence served these along with that dip. Please have them nice and warm. I do not think they taste as good if cooled, it may smell eggy in my opinion. Once again grateful to Fondbites and our bake along group. We are one recipe shy of half a century and many more to go... |
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