Tasty Mini Pie & Quiche Recipes for Mother’s Day
posted by: Amber Johnson
I have but one request for Mother’s Day: do not make me cook!
Since going to back work outside of my home a few months ago, my kids have been burgeoning chefs. The good: Sometimes dinner is prepared when I get home. The bad: The kitchen looks like a hurricane hit. Constantly. But I’m always looking for easy ways for them to contribute to family mealtime and our new CucinaPro Mini Pie and Quiche Maker has been a hit for the younger set…and I don’t have to worry about them burning down the house from mishaps related to our gas stove.
So, surprise Mom with this compact, brunch-style gadget that makes six delicious bite-sized quiches in just minutes! The interior has nonstick coating for easy clean up, with a handy dandy dough cutting circle included for precise preparation every time. Perfect for the mom who likes a small breakfast. Available for purchase at Bed Bath & Beyond, Amazon and cucinapro.com. Retail Price: $34.99.
We have been experimenting with some mini quiche and pie recipes. As a bonus: you can just use a muffin tin if you don’t have the CucinaPro but guaranteed, it’s a lot more fun, quicker and less messy with it.
Here are a couple of our favorite recipes:
(Makes about 30 mini quiches)
t Tbsp butter
1 large onion, minced
1 tsp minced garlic
2 1/2 – 3 cups chopped broccoli (fresh is best)
1 1/2 cups shredded mozzarella cheese
4 eggs (beaten)
1 1/2 cups milk
Salt and pepper to taste
1 Tbsp melted butter
1 box refrigerated pie crusts (or make your own
- Over medium-low heat, melt 4 Tbsp of butter in a large saucepan. Add the broccoli, garlic and onions. Stir occasionally to make sure the vegetables are soft and cooking slowly. Take off heat and set aside.
- Combine eggs and milk. Season with salt and pepper, and stir in 1 Tbsp melted butter. Set aside.
- Using the pie dough cutter (or a pizza cutter), cut out 6 bottoms at a time (larger circle). If you choose to pre-cut all of these pieces of dough at once, dough may expand before cooking. Prevent this by keeping dough refrigerated until ready to use.
- Spoon 1 Tbsp of the broccoli and onion mixture into each dough circle. Add a pinch of mozzarella cheese on top of the vegetables. Then put 2 Tbsp of the egg mixture on top of each quiche.
- Close the pie maker tightly and cook for 13-15 minutes. (If using muffin tins, generously grease and bake at 350 degrees). Cook until center is set and quich is ligh golden brown. Remove carefully with spatula and let cool slightly before each use.
Mini Pie Dough
My kids love making mini pies and the sky is the limit on the fillings! All you need is refrigerated pie dough, fillings and an optional puff pastry top (or use more pie dough).
- Use the pie dough cutter or pizza cutter and cut the pie dough bottom and puff pastry top.
- Place the bottom piece in each pie compartment, one at a time. Gently use your fingers to push the dough in and make sure it comes over the edge to make the perfect crust.
- Fill up your pie with any filling! Best to use 1 Tbsp (use preserves or any fruit spread/filling of your choice).
- Brush a small amount of egg wash around the edges of the crust and place the top piece on, pressing down gently..
- Caution: Adults should do this step–the pie maker will be hot! Gently press each piece of dough in the pie maker, pushing down with 1 or 2 fingers. Make sure not to touch the hot surface. Be careful not to stretch or tear the crust.
- Once all of the pies are put together, close the lie and let them cook. For fruit/regular filling pies: 6-8 minutes.
Mini Pie Filling Suggestions:
Strawberries in Syrup