Mini Quiche

I am a firm believer in finger food. 

For the record, I am also a big believer of bite sized things that look and taste awesome but are super easy to make, and also the tooth fairy.

And when this coincides with a use for my newly acquired, carted-across-the-atlantic mini cupcake pan, more the merrier am I.

Fill up your little cupcake pan with squares of defrosted puff pastry. Smush them down in to make space for your filling. I recommend using the kind that has butter (if you're feeling particularly nuts, you can even make it yourself) but the cheap-o non-dairy kind is alright, too.

Then you need to pre-cook the filling. I like mushrooms, spinach, and sweet potato, although usually not all together. Also of course some sauteed onion and garlic mixed up in a cute little glass bowl.

Fill up the muffin pans with your pre-cooked filling. I then put crumbled sheep's feta in them all cause it's so tasty.

Then you want to mix up the milky eggy filling. I took 2 eggs, 1/2 cup milk, 1/4 cup cream, and an assortment of cream cheese, sour cream, and all the other white dairy products I had lurking in my fridge. I promise that this is a good idea. You really can't go wrong here as long as it's fat and cheese-loaded. This was enough to fill 24 mini cupcakes.

Pour on top, top with some pine nuts and a sprinkling of coarsely ground black pepper.

Bake at 375F for about 25 minutes, until the middles are puffy and set and the puff pastry is cooked all the way through.

Eating these delicious quiche bites will make you a finger food convert. You may, in fact, cry out in gratitude for opposable thumbs. You will then proceed to make entire meals based out of a mini cupcake tin. For you, for your family, for parties, pretty much any occasion. Perhaps even for the tooth fairy. I promise you, this is completely normal. Take my word on it. And have a great, fat-filled, delicious new year.

Yours always crazy,

Country Mouse