After the Winter Olympics, Mikey (my boyfriend) took up an interest in curling (lol), so we found a local curling club that was having an open house where you could go and pay $10 to try it out for the day. Well, needless to say it wasn’t my favorite, but Mikey loved it! He signed up for both lessons, and a spring league.
This week, he signed up to bring the snacks for the league. I was so happy to hear that I would actually have people to cook for! I hate to say that a lot of what I make ends up going to waste because Mikey and I just can’t handle eating it all ourselves.
I got to work in the kitchen baking up an enormous storm. I made (more) brownies (which will be up later this week), tiny cheesecakes (these will also be up later this week), and these adorable mini quiches!
A while back I had purchased these great Sable & Rosenfeld Party Cups but didn’t have a use for them (yes I buy things just because I think they are cool/cute). But after the news that I would be making food for a ton of hungry curlers, I knew they would be great for appetizers.
The quiches turned out great- tons of flavor for such little bites! Plus, they were super easy to make and a real crowd pleaser- they were gone in about 10 minutes!
- 20-30 party cups
- 2 large eggs
- 1/2 cup heavy cream
- 5-10 crimini mushrooms, diced (you want 1/4 cup of sauteed diced mushrooms)
- 1 tbsp butter
- 1 heaping tbsp freshly grated parmigiano reggiano
- 1-2 tsp diced chives
- sea salt and freshly ground pepper
- Preheat the oven to 350 degrees. Set out the party cups on a baking sheet and set aside.
- Heat a small saute pan over medium-high heat and add the butter. When the butter is melted, add in the mushrooms and cook for 5-7 minutes until nice and brown. Turn off the heat and set aside.
- In a medium bowl, beat together the eggs, cream, cheese, salt, and pepper. Add in the mushrooms and chives and combine.
- Spoon about a teaspoon of the egg mixture into each party cup. Bake for 15-20 minutes until the tops begin to turn ever-so-slightly golden.