just a bite

It’s truly height of the season at the farmer’s market. Each Saturday my Norwich terrier, Willie, and I start our day with a walk down to our neighborhood stands. I always return with an overflowing basket of lush tomatoes and just picked sweet corn.

Almost every weekend I whip up a batch of gazpacho. My version… chopped rather than pureed, my secret ingredient… Clamato juice. It’s beyond refreshing (have you ever had a bloody Caesar?)

And with the outside thermometer pushing triple digits I’ve opted for fresh corn salads rather than boiled ears.

To round the night’s meal, I needed a little something. I thought quiche might good but baking a whole quiche just for two seemed like a lot. Then I stumbled upon a recipe for bite-sized quiches that freeze beautifully. These petite pies are the incredibly versatile. They can literally be served for breakfast, lunch, cocktails, or dinner. A very welcome addition to my freezer’s repertoire. 

I adore Trader Joe’s frozen pie crusts. They are seriously the best. Don’t scoff until you have tried them. The key is to thaw them properly in the frig overnight and then at room temperature on the countertop.

Whisk together two eggs, one quarter cup whole milk, one quarter cup heavy cream and a big pinch of kosher salt and freshly ground pepper.

Pour into a glass measuring cup, cover and refrigerate. Preheat the oven to 375°F. Grease two 12-count (or one 24-count) mini muffin pans with nonstick spray.

Roll the crust into a 12-inch circle. Cut into rounds using a 2 ½ inch cookie cutter. If you don’t have one, a 1/3 cup measuring cup is usually 2 ½ inches in diameter. Reroll the dough scraps and continue cutting into rounds.

Place the dough rounds into the greased mini muffin pan(s). Press the dough flat into the bottom and up the sides. Evenly pour the cold egg filling into each unbaked crust. 

Top evenly with one quarter cup diced ham and two tablespoons thinly sliced scallions.

Sprinkle the tops with one quarter cup shredded cheese.

Bake the mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. 

The quiches can be covered tightly and stored in the refrigerator for up to four days. Or cool completely, place in a single layer in a Ziploc bag and freeze for up to three months. Thaw in the refrigerator or on the counter, then bake at 300°F for 15 minutes or until warmed.

The perfect do-ahead meal for those busy summer nights.

“I want quiche!”