Sunday, January 3, 2010
I made quiche because A. I like it. B. I have everything in the fridge to make it. C. As my cookbook recipe writing adventure continues, I wanted to try using a ham slice instead of a traditional crust. I used my basic spinach quiche base, picked up some sliced "Canada" style bacon, (AKA center cut pork loin) and forced it into a muffin cup pan.
The first idea was okay it was cute and tasty but just a little bulky and difficult to eat. The pork loin slice was too thick and wasn't small enough to be considered an appetizer. As a brunch main, it looked lonely by itself on a plate it...hummm- might be okay with a salad... Anyway, quiche experiment #1 turned out to be difficult to get out of the cups and the baked on egg mixture devastated the pan.
I make the decision to soak the pan and sneak it in the pile when my husband does the dishes, next I reworked my creative quiche idea. Take #2 needed something thinner then the ham and I wanted to make them smaller. Looking for a new base, I found a package of salami in the fridge. The Genoa was about 31/2 inches and thinly sliced it fit nicely in a mini muffin pan and held a one to two bite portion of quiche filling. Yea! I wrote the recipe down for the little ones, then considered packing up the season.
Today I decided, quiche #2 is a candidate for the book, I am going to miss the house decorated for Christmas and as for quiche #1, I won't miss cleaning the pan.