Finger Food for Grown-ups

Posted: February 4, 2010 | Author: Alyssa | Filed under: Alyssa | Tags: , , | 3 Comments »

Cooked quiche

Do you ever miss being able to eat with your hands with out people looking at you like you’re an animal?  I do.  Of course there are always things like quesadillas and chicken wings that are standard ‘finger food’ but there aren’t many finger foods to fit a more refined palette (not my palette, but someone else’s who is more refined.  I still love PB, banana and honey for gods sake).  So in my many internet wanderings, I stumbled across a new mini quiche recipe that both  intrigued me and made me squeal like an excited little girl at the same time (yeah, I said it).  I guess I shouldn’t say the whole recipe excited me, rather the idea that the recipe gave me.  Rather than using a standard crust for the quiche, they used prisciutto.  Thats right my friends, I give you quiche wrapped in bacon!! Its super easy too.  You can use whatever quiche recipe you prefer, but here is the one that I used:

1 egg, 2 egg whites, 3Tbsp sour cream, diced black olives, diced mushrooms (left over from my kickin pasta from earlier this week), pepper, and garlic to taste.  Whisk the eggs and sour cream together until they are smooth,  then add the rest of the ingredients.  Take four slices of prosciutto and cut them in half width-wise.  Grease 8 cups of a mini-muffin pan (I know the prosciutto has fat, but trust me its going to make your life a lot easier if you add a little extra grease.  Line the greased cups with the half slice of prosciutto by squishing it up against the sides until it fits the cup shape pretty well, then spoon the quiche mixture in dividing it evenly between all the cups.

uncooked quiche**Keep in mind that its going to puff up a little.  I got a little over zealous loading these bad boys up and  had some overflow during the cooking process.  Bake in a 400 degree oven for about 12 minutes until the quiche is set.  Let them cool until you can handle the pan, then run a knife around the edges and the quiche should pop right out of the pan.

One word of advice though: I usually get my prosciutto sliced pretty thin, but for this recipe I would definitely recommend using a thicker cut because the thin has a tendency to pull apart more easily so there are holes in your ‘crust’.  A thicker cut would solve that problem pretty easily.

Once they are out of the pan, devour them.  These would be really good for any party from a brunch to the superbowl depending on what you put in them, and they are fantastically easy to make.  If you can poke, stir, and pour then you are good to go.   Hope you enjoy!



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.