Join us today as the Fish Friday Foodies share Picnic Fare........
Imagine my surprise when over a dozen of my blogging friends jumped on board immediately. Now, two years and some months later, our group is up to 36 members. We are always happy to welcome new members. If you are a blogger, interested in joining our group, just leave me a message in the comments with a link to your blog and I will be happy to send an invitation.
We take turns choosing different themes each month. It seems like in this final month of August we have picnic/bbq/potlucks nearly every weekend, so I chose Picnic Fare as our theme this month.
One of our members, Sid of Sid's Seapalm Cooking, even wrote a cookbook. She generously sent me an autographed copy. There is going to be a Tapas Time Party on September 1st, but I couldn't wait so I immediately found this recipe to share for today's Fish Friday event.
You can find Sid's cookbook on Amazon. It is an amazing compilation of small bites, tapas and appetizers. The best thing about this cookbook is that the recipes are extremely "doable" and I find that I have many of the ingredients already on hand so this is the perfect book to grab when planning an impromptu get together or game night.
This recipe for mini quiches will make 48 bite size servings. I made 24 for a pool party to which I was invited and then made 1 full size quiche that I took to our Church Picnic the following day.
Both versions were equally as beautiful and delicious. However, I was running out the door to the pool party with the mini quiches when I took the large quiche from the oven and never shot a photo of the finished product.
Suffice it to say it was gorgeous. And scrumptious.
Let's see what the others are bringing to the picnic today
And here is the recipe that I adapted very slightly from Nibbles and Bites. I am also linking up with Foodies Read so I can share this exciting new cookbook by Sidsel Mcomie.
#seafood, #shrimp, #crab, #Quiche, #appetizers, #eggs, #fingerfood,
Seafood, Appetizers, First Courses,
Yield: 48 mini QuichePin it
Mini Seafood Quiches
prep time: 10 minscook time: 40 minstotal time: 50 mins
These delectable little quiches are the perfect bite to take on your next picnic. Chock full of crab and shrimp in a cheesy custard and baked to a golden brown, they are sure to impress.
1 recipe pie dough for 2 crust pie
12 oz. frozen, cooked and cleaned, salad shrimp, thawed
8 oz. crab claw meat
1/2 c. milk
3/4 c. heavy cream
1 T. minced chives
1 c. shredded Swiss cheese
1 c. shredded Mozzarella cheese
Roll out the dough and using a 3" round biscuit cutter, cut into 48 rounds. Press rounds into the cups of a mini tart pan. If working in batches, refrigerate remaining rounds of pie dough until needed.
Place the eggs, milk, cream, chives, and both cheeses into a blender and pulse until mixture is blended. Use a small scoop to fill the mini quiche molds nearly to the top, then add a couple of shrimp and some crab, pressing gently into the custard mixture.
Bake in a preheated 375* oven for 25 minutes. Reduce heat to 325* and continue to cook for another 10-15 minutes, until puffed, golden brown and set.
Can be served warm or at room temperature.
Adapted from Nibbles and Bites by Sidsel Mcomie
Property of A Day in the Life on the Farm
Created using The Recipes Generator