make ahead – Meghan E White

The quintessential brunch food is quiche. It’s got a fancy name and it’s associated with a fancy meal. Quiche is actually very simple to make, and can be enjoyed every day. A flaky pastry filled with eggs, milk, and cheese are the base for this savory pie.

Spinach, bacon, and onions are delicious in quiche. You can use a variety of cheeses, vegetables, and meats. Be as creative as you want. Making mini quiches is a fun way to customize them to your liking.

They freeze well and make a great breakfast on the go. Mini quiche would be a wonderful addition to a holiday celebration. Quiche is a versatile dish. It’s filling and can be used in a variety of ways. Breakfast, lunch, or dinner time are perfect for these small pies.

Happy Eating!

Teach us to number our days, that we may gain a heart of wisdom. Psalm 90:12

Mini Quiche

Yield: 24

Ingredients

2 unbaked pie crusts (homemade or store bought)

6 eggs

2 cups milk

¼ teaspoon salt

¼ teaspoon pepper

Filling:

shredded cheese (Swiss, cheddar, mozzarella, Gruyere)

crumbled cheese (feta, blue)

bacon bits

chopped ham

chopped turkey

spinach

onion

mushroom

tomato

Instructions

Preheat the oven to 425°.
Spray muffin pans with cooking spray.
In a large mixing bowl whisk eggs, milk, salt and pepper until combined.
Roll out the pie crust. Use a 3 inch round cutter to make approximately 12 mini crusts per pie crust.
Place each circle of pastry into the greased muffin pan, gently pressing them to the bottom and sides.
Put a tablespoon of filling into each pastry shell.
Pour the egg mixture over the filling, being careful not to overfill.
Bake for 13 to 15 minutes, until the quiche is puffed and the pastry is golden brown.
Cool in the muffin pan for 5 minutes. Use a knife to carefully remove the mini quiches. Enjoy!

Notes

*Use half whole milk, and half heavy cream for a richer taste.

*Don’t worry if you overfill a few quiches. They will still cook well and taste good.

* Store leftover quiches in the refrigerator.

* Cool the mini quiches before freezing.

https://www.mustardseedsentinel.com/post/meghan-s-corner-mini-quiche

Have you ever been to a potluck where you took a scoop of some random person’s pasta salad, and it was mushy and flavorless? I have, and it was not a good experience. You take a bite, and then move on to whatever else is on your plate. The days of boring pasta salad are over. Today is an exciting day for pasta salad fans everywhere.

Even if you are not a fan of pasta salad, you will be after having this incredible one. This salad has no official name, so I have named it The Best Pasta Salad. It has wonderful flavors and texture. Cashews and celery add some delightful crunch. Red grapes, pineapple, and mandarin oranges create bursts of sweetness. The tangy dressing is subtle.

There are ten ingredients, not including the dressing, for The Best Pasta Salad. It is a lot, but they all work together beautifully to create a flavorful salad. The chicken makes this recipe hearty. It really should be called a main dish because it’s so filling.

This pasta salad has been used for baby showers, bridal showers, potlucks, barbeques, parties, and family meals. The original recipe I was given makes enough for at least twenty people. Cut the recipe in half if you do not want to eat pasta salad for a month. If you need a large dish for an event make the full recipe. It can feed an army, and there will still be leftovers.

I am so pleased to share one of my all time favorite recipes with you. When I bring The Best Pasta Salad to any party I always get asked for the recipe. Now you can do the same, and pass it on to your friends and family. We are changing lives here, one delicious recipe at a time.

Happy Eating!

For where your treasure is, there your heart will be also. Matthew 6:21

The Best Pasta Salad

1 (16 oz.) farfelle pasta

1 (16 oz.) rotini pasta

Cook and drain well

20 oz. can pineapple tidbits, drained

2 cups finely chopped celery

4 green onions chopped

1(5 oz.) package dried cranberries

2 cups red grapes cut in half

1 (10 oz.) package whole cashews

1 large can mandarin oranges, drained

6 cooked chicken breasts shredded or chopped

Dressing:

1 (16 oz.) Kraft Coleslaw Dressing and 1 cup mayonnaise mixed together.

There’s no exact order when making the pasta salad. The simplest thing to do is add the pasta and dressing first. Then add all the other ingredients and mix well.

Notes:

This recipe makes about 7 quarts.
Use a large bowl when making the full recipe.
Add the oranges last since they are the most fragile.
Cut this recipe in half for a smaller group.

Go to the link below to get this article and all my recipes at Mustard Seed Sentinel, “Meghan’s Corner”.

https://www.mustardseedsentinel.com/post/meghan-s-corner-the-best-pasta-salad