forum: Food & Drink

#11 Mon 01 Jun 09 9:08am


From Townsville, Australia
Member since Mon 29 Dec 08

Re: Party buffet food

An Indonesian Gado Gado salad with a good spicy peanut sauce might work, depending on the overall theme I guess.

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#12 Mon 01 Jun 09 9:10am


Forum champ
Occupation Volunteer
From Oregon Coast USA
Member since Sat 22 Nov 08

Re: Party buffet food

These mini quiches freeze perfectly and bake up beautifully.  I'll make a batch and freeze them in the mini muffin pand and then remove them and store them in the freezer in a zip top bag.  THen I'll make another batch and do the same thing, etc., until I have enough for the party.  Then I bake as many as I have pans for.  I will typically make several batches over the course of a party, cooling the pans in between.  THey are good warm or at room temperature.

Mushroom, Leek & Cheddar Mini Quiches

You’ll need four mini muffin tins for this recipe (or two if your tins have 24 cups). If you don’t have enough muffin tins, you can assemble the quiches in batches, storing the remaining egg mixture and dough in the refrigerator until you’re ready to use it.
Yields about 4 dozen mini quiches.

3/4 lb. mushrooms, cut into medium dice
3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)
1-1/4 cups half-and-half
1 cup grated extra-sharp Cheddar (4 oz.)
2 large eggs
2 large egg yolks
2 Tbs. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/2 cup parmesean cheese
Cooking spray
olive oil
2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)
Flour as needed for rolling out the dough


In a medium skillet over medium-high heat, cook the mushrooms in a little olive oil until browned slightly. Set the skillet over medium heat and add the leeks, stirring occasionally, until softened, about 5 minutes. Let cool slightly.

While the leeks and mushrooms cool, combine the half-and-half, Cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled leeks and mushrooms and stir to combine.

Assemble the mini quiches:
Lightly spray four mini muffin tins (or two if your tins have two dozen cups) with cooking spray.

Working with one sheet of puff pastry dough at a time, use a floured rolling pin to roll the dough on a lightly floured work surface into a 10- by 18-inch rectangle. Stamp out 3-inch circles of dough with a cookie cutter and gently press the rounds into the mini muffin tins, making sure that each round is centered and that the dough extends up to the top of the tin. Fill each with about 1 Tbs. of filling—you can fill right to the top of the dough. Repeat with the remaining dough and filling until all the filling is used. You may not need all the dough; save leftovers for another use. You can bake the quiches immediately or freeze and bake them later (see Make-Ahead Tip, below).

To bake:
Heat the oven to 400°F and position racks in the top and bottom thirds of the oven. Sprinkle the quiches with the parmesean cheese. Bake the quiches, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown, about 20 minutes.

Make Ahead Tips
Unbaked quiches can be frozen for up to a month. Freeze the quiches in the muffin tins for about 2 hours, or until set. Remove them from the tins and transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. To bake, transfer the quiches back to the tins and bake immediately, without thawing. Baking time for frozen quiches will be about 30 to 35 minutes.

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