Anyway...A few months ago I ran into a dilemma. I had to figure out how to make Quiche more feasible when serving only one or two couples. I had previously been making a fresh quiche, using two pieces, and giving the rest to my husband. Scott was getting sick of Quiche three meals a day, so I decided to use my Pampered Chef Small Square Plates and make my guests personal quiches. I call them "Quichelettes."
To make things easier (I think "smarter not harder" from all those years as a working single mother) I use a ready-made pie crust. Roll the pie crust into a square shape to be cut into four equal squares. Place the crust into the plate, flute the edges and poke some holes into the bottom and sides. I like to leave the crust a 1/2 inch higher than the plate so I can fill with the egg mixture right to plate level.
Loosely fill the dish with your choice of ingredients. In this quichelette, I lightly grilled onions, garlic, mushrooms (shitake, oyster and crimini) and asparagus in olive oil and roasted garlic Worcestershire sauce. I chose a Renard's white cheddar dill for my cheese and Pampered Chef's Itailian Seasoning blend for the seasoning with a bit of sea salt and fresh ground peppercorns.
For two Quichelettes you will need 2 eggs, 2 tablespoons milk, 2 tablespoons mayonnaise and 1 heaping teaspoon of flour. Place into the small batter bowl and beat with an electric or hand whisk. Slowly pour over the ingredients.
I personally like to add my grape tomatoes last for both texture and looks. Sometimes I even make a little picture or decoration with a spinach leaf, mushroom half or some other clever idea I may have.
To bake the Quichelettes, I have a great littletoaster/convection oven out on the kitchen porch with my gas and charcoal grills and my griddle. I love to cook outside in the summer months. All ovens will vary, but I cook at 325 degrees on convection for 30 minutes, and they turn out perfect every time.
Two of the Belle Isle Inn guest favorites are:
The Belgian Breakfast Quichelette: Fresh grilled Portobello mushrooms, crushed garlic and sweet onions with our local Salmon's Belgian Trippe sausage and Renard's smoked provolone cheese.
The Cajun Seafood Quichelette: Cajun grilled scallops, black tiger prawns and crab meat with asparagus, fresh dill, white cheddar and fresh grated Parmesan cheeses.
To make your life easier in the kitchen you can order my favorite kitchen tools at my website and email me with any questions. Enjoy! Missed you, Tia
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