Shrimp Cocktail Quiche

Here's a very versatile recipe that works well in these little individual portions as an appetizer course or make it as a full size quiche to serve as a quick workday supper. On the weekend this is a tasty dish to serve when entertaining guests at a great weekend brunch.

1 pound frozen puff pastry

Roll out the puff pastry and cut it into  twelve 4 inch squares. Place the squares into lightly greased muffin tins, making sure the pastry is pushed into the corners. Chill in the refrigerator for a few minutes.

1 pound shrimp
2 tbsp butter
1 tbsp olive oil
salt and pepper to season
3 tbsp chopped dill or tarragon

Heat the butter and olive oil over medium high heat in a saute pan. Quickly saute the shrimp for only a minute or two, adding the salt and pepper to season. A very light saute is all that is needed. Be careful not to over cook the shrimp at this point. Remove from heat and toss in the chopped herbs. Let cool for a few minutes. Reserve at least a dozen shrimp to garnish the quiche and divide the remaining shrimp evenly into the prepared pastries in the muffin cups.

 

Whisk together:

6 extra large eggs

1/2 cup whipping cream

1/4 tsp salt

1/4 tsp coarsely ground black pepper

Pour the egg mixture over the shrimp and herbs  in the muffin tins. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 7-10 minutes or until the eggs have just set. Allow to rest for 5 minutes before removing from the pans. Serve with Spicy Quick Tomato Compote.

 

For a full size 9 inch quiche, you will need only about half the amount of pastry. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 20-25 minutes or until the eggs have just set.

Spicy Quick tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce or chili flakes
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Chorizo and Garlic Mini Quiches with Smoked Cheddar Sauce

Here's a delicious weekend brunch idea that uses frozen puff pastry as a time saver. Some herbed hashbrowns served beside one or two of these scrumptious mini quiches will make a great satisfying brunch for family or guests. Line the muffin tins with the pastry the night before, cover with plastic wrap, and store in the fridge to save even more time in the morning. You can have these on the table in a half hour if you use this tip.

Lightly grease 12 muffin tins.

One pound package frozen puff pastry, thawed

Cut the pastry into 12 squares and fit the squares into the greased muffin tins. Place in the refrigerator while making the filling.

Filling

6 large eggs
½ cup whipping cream
¼ cup sour cream
4 cloves finely chopped garlic
½ cup grated aged cheddar cheese
¼ tsp paprika
Salt and pepper to season
½ cup chopped chorizo sausage

Share the sausage, minced garlic and the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.

Whisk together the eggs, sour cream, whipping cream, paprika, salt and pepper and pour into the muffin cups. Bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set.
While the quiches are baking, make the smoked cheddar sauce.

Smoked Cheddar Sauce
In a small saucepan combine and cook for 2 minutes over medium low heat

2 tbsp flour
2 tbsp butter
¼ tsp black pepper

Whisking constantly pour in

1 cup hot milk

Remove from heat and season with salt to taste, then add

1 cup grated smoked cheddar cheese

Let stand for one minute to allow the cheese to melt, then whisk until smooth. Serve over the mini quiches.

Easy Puff Pastry Bacon and Cheddar Quiche

This simple bacon and cheddar quiche is a really quick and easy recipe for Sunday brunch. No need to make pastry, just use store bought frozen puff pastry. No need to roll out the pastry either or even trim it into a circle for a standard pie plate, just use a square baking dish instead and save the fuss.


Serves 4

1 sheet frozen puff pastry, thawed
6 eggs
6 slices smoked bacon
2 cloves minced garlic
½ cup whipping cream
1 cup shredded cheddar cheese
½ tsp salt
½ tsp freshly ground black pepper

Preheat oven to 375 degrees F.

Place the puff pastry sheet in a 8x8 inch baking pan, covering the bottom and sides.

Cut the bacon in small pieces and fry to crisp in a heavy skillet over medium low heat.

Whisk together the eggs, whipping cream, salt and pepper. Fold in the garlic, cheese and bacon. Pour into the pastry crust and bake for about 30 minutes or until the eggs are fully set. Cut and serve.