Today’s cafe style lunch came together very quickly, and was one of the most delicious and satisfying lunches I’ve had in weeks. I initially planned to use the half pie crust, or pate brisee for a variation on peanut butter cups, but it was lunch time and I needed a more complete meal. Eating all 6 was a little too much, perhaps 4 or 5 would have been a more appropriate sized meal.
Half a Pie Crust
I first mixed the pie crust in a 2 cup Pyrex measuring cup, then divided into 6 small balls. I flattened the balls into circles with the bottom of the measuring cup, them spread and flattened them further with the sides of the measuring cup. Oil the pan and place each mini pie shell in a muffin cup. Gently press the center down into the cup, and push the edges in place along the walls of the cup. Refrigerate while making the filling.
To fill 3 cupcake sized mini quiches, it only requires 1 egg, some milk, salt, pepper and nutmeg. It seemed easier to spoon the filling into the crusts without making a mess, pouring only the last of the filling out of the measuring cup. 3 minutes before baking was complete, I topped the mini quiches with grated Reggiano cheese.
Mini Strawberry Tarts
The strawberry filling consisted of partially thawed frozen strawberries, sugar and corn syrup. There was enough water from rinsing and continual thawing to dissolve the sugar. After the strawberries are rinsed with water or microwaved 30 seconds in water, you should be able to break them in halves and quarters with a spoon. Near the end of baking, when I added the cheese to the quiches, I sprinkled a layer of white sugar over the tarts.