About a month ago my brother in-law was over for dinner when an amazon package arrived.  As I excitedly revealed this delightful tiny muffin tray, he commented “That looks like one of those 1 am purchases that is going to do an impressive job collecting dust in the back of your drawer.”  Well, I was most certainly not going to let that be true.  To prove a point, and also because I am obsessed with tiny bite sized things, I made some quiche bites for a Sunday /holiday/ housewarming brunch he was recently hosting.

The homemade pesto added a depth of flavor that made this stand out from typical egg muffins.  The crescent roll crust created a buttery bottom that held the bites together and made them easy to pick up each time you walked by the buffet table.  Also, with the holidays being so busy I was able to make them the night before and then reheat them once I arrived at the brunch.

I am posting today from snowy Vermont after a relaxing and rejuvenating holiday spent with the family.  Though I have been working to keep this season low-tech. I’m loving what this post looks like from the computer up here at our northern retreat house.  It makes me consider wanting to get a desktop and create a new setup for home research, writing, editing, posting.   Wheels are turning. Now off to make a fire and read on the couch.  More soon!

Ingredients:  (Makes 24 quiche bites)

• 1 package of crescent roll dough
• 4 eggs
• Hearty splash of milk (I’d guess 1/4 cup)
• 1 frozen ice cube of pesto
• 1/4 cup Feta
• Cherry tomatoes
• Salt and pepper

Steps and Notes:

1. Remove one pesto ‘ice cube’ and let thaw on the counter
   • Note: I fill an ice cube tray with pesto each Spring and the frozen cubes last all winter. Such a helpful burst of flavor in dishes like this!
2. Cut 24 small pieces of crescent roll and firmly press into the ungreased tiny muffin tins
3. In a large mixing bowl beat the eggs and milk
4. Add the feta and pesto as well as salt and pepper. Mix fully.
   • Note: I did one hefty pinch of each, the pesto is salty so it didn’t need much
5. Fill each muffin cup with 1-2 teaspoons of egg mixture – until just filled
6. Top each with a sliced cherry tomato
7. Bake at 375 for 20 minutes
8. Remove from the pan by gently using a knife to remove each bite. Cool on a rack before serving.

Thoughts for Next Time:

• Include ground sausage
• Saute finely minced mushrooms and spinach
• Use fresh chives or Gouda