Since I enjoy creating petit dishes and pastries, I decided to make bite size quiches with flavorful savory filling.
Still light and crisp, this recipe is ideal for Holidays, parties or a nice Sunday lunch.
For the filling I chose seasonal butternut squash, green scallions and for added aroma, freshly grated Parmesan cheese.
Simple but delicious!!!
Makes 12 mini quiches
For the crust:
1 Cup Bob’s Red Mill Gluten free pie crust
1/2 stick of butter
For the filling:
1/2 pound fresh squash, cut in cubes
1 bunch of scallion, cut
1 table spoon Parmesan cheese, grated
Salt, pepper, to taste
Using hand stand mixer, beat the butter, until smooth. Slowly add flour mix and cold water.
Mix on low till ball of dough is formed.
Let it chill in refrigerator for 30 min.
Shape dough into balls, size of walnuts, press onto the bottom and up the sides of greased miniature muffin cups.
Preheat oven to 375F.
Using medium size pot, bring water to boil. Add prepared squash and boil for 20 minutes.
Prepare, wash and cut scallions and grate parmesan cheese.
In the meantime, using large skillet, add olive oil and scallions, saute over medium heat until nicely caramelized.
When oven temperature is ready bake dough cups for 10-12 min.
Using food processor mix squash, scallions, salt, pepper and cheese.
Blend for a minute.
When ready, stuff cups with the filling. If you like cheese as I do, sprinkle extra parmesan on top of the filling, it adds lovely cheese crunch.
Bake at 375° for 25-30 minutes or until nicely browned.
This recipe is great addition to grilled chicken, turkey or any other protein that you prefer.
Nutritionally balanced, flavorful and eye catching this recipe is a perfect for upcoming Holidays.
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