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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 16, 2013

Mini Quiche by 4H Cooking Kids

I have a confession to make.  In all of my years of baking and cooking, I have never, not even once, made quiche.  I haven't even seen one being made/baked until this past Sunday.  My niece, Morgan, suggested a quiche baking class for 4H cooking difficult could it be, right?!

Actually, my co-leader, Karen, has made many a quiche in her life so I felt completely secure with her knowledge on the subject.  And I was able to learn something as win!

First thing's first....prepare and pre-baked store bought pie crust.  We used Pillsbury refrigerated pie crusts.  Roll one out and place in the bottom of an aluminum foil 6 inch pie tins.  Baked them for 12 minutes at 375 degrees.  While they were baking, the kids got busy chopping up whatever ingredients they wanted to include in their very own quiche.  {full printable recipe below for a 9 inch quiche}

After the crust came out of the oven, the kids egg yolk-washed the entire surface.

Placed shredded cheddar cheese in the bottom and loaded their chopped ingredients to the dish.

The wet mixture consists of heavy cream, egg, salt, pepper and WONDER quiche is SO tasty.
In 4H cooking group we learn many things along with the cooking or baking of a work, patience, tolerance just to name a few.

After the wet mixture is whisked, we poured it over our dry ingredients, already in the pie tin.....

Every quiche had its own unique look...

Cooking group ended at noon so I was able to sample a slice of Paige's creation.....Oh MY!  Delicious.

{this recipe was adapted from The Joy of Cooking and is for a 9 inch quiche but we used once recipe to make two 6 inche quiches}

Beaten egg yolk
cheddar cheese, shredded
1 cup heavy cream
3 eggs
1/2 small onion
any sort of vegetable you may enjoy
ham, cubed
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 tsp salt

Preheat oven to 375 degrees.  Place pre-made pie crust in the bottom of pie tin, prick it with a fork, bake for 10-12 minutes.  Remove from oven.  Egg yolk wash the pie crust.  Place pie tin on baking sheet and sprinkle with grated cheese then add chopped veggies and ham.

Whisk together the heavy cream, eggs, onion, nutmeg, salt and pepper.  Pour the mixture evenly over the cheese and chopped ingredients. Bake for 35-40 minutes.  Let stand 10 minutes before slicing.

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