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:
- 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!
- Cut 24 small pieces of crescent roll and firmly press into the ungreased tiny muffin tins
- In a large mixing bowl beat the eggs and milk
- 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
- Fill each muffin cup with 1-2 teaspoons of egg mixture – until just filled
- Top each with a sliced cherry tomato
- Bake at 375 for 20 minutes
- 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