Dishing up perfect mini-quiches for holiday entertaining—savory, rich, and elegant.
Constructing a traditional, time-consuming dough for the crust, or taking a shortcut with a box of ready-made frozen puff pastry.
Simplifying the classic a bit by using lightly toasted sandwich bread slices as a textural “crust” for each of the quiches.
HOW THIS QUICKIE WORKS
- Using a rolling pin to flatten slices of hearty sandwich bread gives these “crusts” just the right texture
- The half-and-half is microwaved until steaming to jump-start the custard cooking process
- Substituting sour cream for the traditional heavy cream in the filling gives the quiches a thicker custard that is less likely to leak out of the cups