Ham & Parmesan Quiches

My husband and I have friends who always serve an abundance of delicious appetizers when we're visiting their home. Being that we are exceptionally more portable than they (with three young children to our one), we visit their home (two cities away; just under an hours drive) far more than having them to ours.

Not long ago, the stars aligned just so, and children were shuttled off to grandparents so our friends could attend a dinner - in our city. We decided that they should stop by our place afterwards for a few drinks, seeing as they were in town anyway.

Although they would be coming directly from dinner, I thought a few small appetizers might be appreciated. These quiches were a spontaneous idea inspired by a recipe found in a Fine Cooking magazine my husband had given me several Christmases ago, along with a miniature muffin tin.

I thought the quiches needed something more, perhaps a bit of good smoky paprika or even cayenne. In hindsight, I could have sprinkled on either of those spices even after they were baked but as you can see from the photo, I went with a small spoonful of sour cream instead.

The puff pastry was rolled out, cut out, pricked with the tines of a fork and baked, in the mini muffin tin, prior to adding the egg mixture. I used a tablespoon measure to transfer the egg mixture into the pastry pockets - far easier than attempting to successfully (and neatly) pour it.

Ham & Parmesan Puff Pastry Quiches
Makes 24
Inspired by Best of Fine Cooking Appetizers

1 sheet puff pastry, thawed
2 tablespoons cornstarch
1/2 cup milk
1/2 cup heavy cream
3 large eggs
salt and pepper to taste
1/4 cup grated Parmesan
1/4 cup minced ham
2 teaspoons dried oregano

Spray or otherwise lightly grease a miniature muffin/tart pan. Preheat oven to 400F. Roll out the puff pastry on a lightly floured surface with a floured rolling pin. Cut into 24 squares approximately 1 inch by 1 inch. Gently press each pastry square into a baking tin pocket. Prick the bottoms and sides of the pastry with a fork. Bake until lightly golden but not too dark as they'll be baking a second time. Set aside to cool.

In a large bowl, blend cornstarch, milk, cream, eggs, Parmesan and ham with a whisk. Season with salt, pepper and oregano. Using a tablespoon measure, fill each pastry cup with approximately 2 tablespoons batter - you may use a little more or less than this but do not overfill as the quiche will puff slightly.

Bake approximately 20 minutes or until quiches are golden brown. Allow to cool slightly in pan and then remove to rack to cool. Serve either reheated slightly or at room temperature.

Just before serving, place a small spoonful of sour cream on top of each quiche.

Ham & Parmesan Quiches

Eggs In Bacon Cups

So. Bacon: cupcakes, doughnuts, pancakes and waffles, breakfast rolls, candied bacon, bacon caramels, bacon-wrapped-asparagus-bundles...oh! And cookies. We wanted breakfast.

I made cups.

Well, cups of bacon, and in all honesty, there's not really a recipe. You just line the sides of a greased muffin tin with bacon (not on the bottoms, however). And crack an egg into each bacon lined muffin cup, sprinkle with a bit of ground black pepper and coarse salt - then bake till however you like your eggs.

And there it is. Bacon with breakfast.

Eggs In Bacon Cups

Cherry Clafoutis

My inlaws recently gifted us a small chest freezer, the perfect size for our small apartment. No more will I lament the lack of freezer space an apartment sized above fridge freezer allows!

Perhaps I overdid it a bit with 30 pounds of cherries...in any case, 70 cups later; stemmed, washed, pitted and sliced - plus pre measured for pies and I'm a happy girl.

Three cups leftover equals just the right amount for clafoutis!


Cherry Clafoutis
Martha Stewart
Serves 8

1 tablespoon unsalted butter
1 1/2 pounds cherries, pitted
3 tablespoons flour
pinch salt
1/4 cup sugar
4 large whole eggs plus 2 large egg yolks
1 cup milk
1 cup heavy cream
1 vanilla bean, scraped of seeds
3 tablespoons kirsch

Heat oven to 375F. Butter a 10 inch porcelain tart dish, fill with cherries and set aside.

In a large bowl, sift together the flour and salt. Add the sugar. Gradually whisk in whole eggs, egg yolks, milk and cream. Add vanilla bean scrapings and kirsch, whisk to combine.

Strain the batter through a sieve placed over the reserved cherries. Transfer clafoutis to oven, bake until puffed and browned, about 45 minutes. Let cool slightly; dessert will sink slightly. Dust with confectioner's sugar, serve.

Cherry Clafoutis