Mini Quiche


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.








 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.


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.


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.

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Chicken Quesadilla

DSCF4282Chicken Quesadilla’s are one of my favorite weeknight meals. They are so easy to make an fairly healthy to eat depending how you make them. I love to grill the chicken on my indoor grill pan. I use thin boneless chicken seasoned with a good sprinkle of Montreal steak seasoning on both sides. I use just a drizzle of extra virgin olive oil,then heat the pan and spray it with olive oil pan spray. When the pan is hot I cook all four pieces of chicken to 160 degrees. I remove the chicken from the pan and cover it while I prepare the toppings. I dice fresh tomato, shredded lettuce, grated sharp cheddar cheese, fresh salsa, and  just a dollop of sour cream. I clean out my grill pan and just drop one flour tortilla on the hot grill pan. Then I top it with chicken a small amount of the cheese, and fresh tomato. I then put the top on and when the bottom is brown with the grill marks I flip it and cook for 2-3 more minutes. Once on my plate I stuff some lettuce inside and top it with fresh salsa and the sour cream. The chicken is so flavorful and tender. I just love all these flavors. The best part is this meal in on the table in under 30 minutes.

DSCF4258 DSCF4262DSCF4270DSCF4272DSCF4273DSCF4275DSCF4279DSCF4285Enjoy!

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