🎄Be truly glad…there is wonderful joy ahead.🎄
Hello, sweet friend…
Recently I asked Joe what he would like for Christmas…he said he didn’t need or want anything…that all my cooking during this pandemic was the biggest most wonderful gift of all. He went on expressing gratitude for my efforts in preparing meals while also creating a beautiful cozy home for us. Honestly, I was a bit gobsmacked! I thanked him and while handing him my Christmas wish list (giggle) I knew just what to give my charming husband…
I would surprise him with a Christmas Tea!
Along with a variety of simple tea sandwiches such as egg salad, smoked salmon and cucumber… I also baked semi-homemade scones using a can of mandarin oranges with a handful of chocolate chips. I baked Krusteaz lemon bars and pulled out a few sugar cookies I had baked earlier. The mini quiches were a perfect size & I thought any leftovers could be used for an easy go to breakfast during the holidays. My absolute favorite quiche recipe is linked here. A Christmas Tea 2017
1 pie crust
6 large eggs beaten
1 cup heavy cream
Salt and pepper
pinch cayenne pepper
1 1/2 cups grated cheddar cheese
mushrooms cleaned and diced
Preheat oven to 375º F.
Spray mini muffin tin with nonstick cooking spray, set aside.
Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes.
(Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.)
Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined.
Stir in cheese. Pour into pie shells and top with add-in options as desired…(bacon, ham, or shrimp) Bake for for 15-25 minutes until the egg mixture is set.
Remove from the oven and let rest about 5 minutes before serving.