Little Quiche Tarts

DSCF6454 I was heading out of work last Saturday when I stopped to say hello to my friend Danny. She was sampling a special cheese with little toasts. Upon stopping she graciously offered me a sample. The cheese was called Grand Cru Surchoix. Danny could say it perfectly and I loved hearing it. It sounded so elegant. It was an Alpine-style cheese with a lovely complex flavor. I decided I had to buy some and putting it into a little quiche tart would be just perfect. I had some Apple wood smoked bacon in my refrigerator and fresh herbs to give it some color.  I used three large eggs, one cup of heavy cream, and fresh cracked pepper for the custard. No salt was added the cheese and the bacon have just the right amount.  I prepared my favorite pastry crust while the bacon was cooking. The little quiche tarts were served on top of spring mix with  a drizzle of balsamic dressing on the leaves. What a delicious  dinner tonight for my daughter and I. During dinner my daughter Stefanie just had to tease me in her fake English accent saying “your such a gourmet”. We laughed and enjoyed our lovely little tarts. I also saved a couple of tarts for my friend. I hope she will enjoy them as much as I did. DSCF6427 DSCF6429 DSCF6430 DSCF6433 DSCF6435 DSCF6438 DSCF6446 DSCF6448 Thanks for stopping by!!

Mini Quiche

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These mini quiches make the perfect little savory bite. I love serving them at my tea parties. The crust is flaky and the custard light and delicious. The cheddar cheese adds a sharp note and the red pepper adds a hint of sweetness. They just melt in your mouth.

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 Quiche Custard

3 large eggs

¾ cup heavy cream

¼ cup milk

1 cup sharp cheddar cheese, grated

½ cup diced red pepper

½ teaspoon kosher salt

¼ teaspoon fresh cracked pepper

Dash cayenne pepper

Whisk eggs, heavy cream, milk, salt, pepper, cayenne pepper to blend.

Method:

Use store bought or homemade pastry crust. Using a biscuit cutter cut circles from the dough. Gently push the dough circles into the spaces of a greased mini muffin pan. Put a small amount of the cheese and a couple of pieces of the diced red pepper into each space. Carefully fill the spaces with the custard do not overfill. Bake in a preheated 375 degree oven for 25 minutes. Cool on a wire rack. When you can safely remove them arrange on a serving platter. Serve hot or cold. Recipe yields 48 or more mini quiche.

Note:

You can make this recipe ahead. The quiches freeze well. Just refrigerate to thaw the night before ready to use. Pre-heat oven to 350 degrees. Bake for 10-12 minutes.

Thanks for stopping by!!!

 

Beef and Guinness Pot Pie

DSCF2305I remember when my Grandmother lived with us for a time; she and Mom prepared what they called steak pie. It was chunks of beef, onion and a little gravy. The crust was plain and something was in the middle of the pie as a vent. I really can’t remember what it was but I’m thinking it was a shot glass. Is that possible? I don’t remember if I even liked the pie. I suppose I was just too young. I just remember Mom and Grandma in the kitchen together and preparing this meal. I have no way of knowing the recipe that was used Mom had no recipe box that I’ve ever known. But I remember the pie being served and want to bring it to my family table and remember these two special ladies whom I miss and love very deeply. I love pot pie and thought this was a great way of recreating Grandmas pie. To make the gravy extra rich and special I’ll add Guinness Stout Beer. I took all the flavors I love from my beef stew, deleted a few ingredients, added just a few new ingredients, to change up the taste and it’s now Beef and Guinness Pot Pie. The Guinness gives the gravy such a depth of flavor here. Out of the oven this pie is rich and delicious with a flaky crust. I have a feeling Mom and Grandma would just love it.

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Beef and Guinness Pot Pie

2lbs. chuck stewing beef, cut in 2” pieces

3-4 tablespoons all-purpose flour

3 tablespoons olive oil

Salt

Pepper

2 large onions, cut in half then cut in half again, then cut into thick slices

3 cloves garlic, minced

2 cups carrots cut into 2” chunks

5 thyme sprigs, leaves removed

2 bay leaves

2 tablespoons Worcestershire sauce

2 teaspoons sugar

1 ½ cups beef stock

1 cup Guinness stout beer

1 short crust pastry or puff pastry

Season the meat with salt and pepper. Coat the meat with flour. You could use a zip lock bag for this.

In a heavy bottomed pot heat 1 ½ tablespoons of the olive oil Brown the meat in batches. You will need to add a little more oil for each batch up to 2 tablespoons total. Remove each batch to a plate. Add 1 more tablespoon of oil cook the onion 5 minutes. Add the garlic cook 1-2 minutes more. Add the meat back to the pot. Add Worcestershire sauce, sugar, 2 bay leaves, thyme leaves. Give this a good stir. Add the Guinness stout beer and beef broth; add just a pinch more salt and pepper. Give a good stir. Bring to a boil and reduce heat to a simmer. Cover and cook 1 ½ hours till beef is tender. Remove the lid and simmer 1 hour to let the gravy thicken. Store this filling for your pie overnight in the refrigerator. This will allow the flavors to develop. Next day reheat the beef mixture. Prepare your short crust or puff pastry. Fill a 9 inch pie pan with the beef mixture. Top with the crust. Make a few cuts in the crust to vent. Bake in a 400 degree oven 20-30 minutes till golden.

Note: You could also add mushrooms. Cook them 5-8 minutes remove to a plate, and then cook the onion and garlic.

Thanks for stopping by!