Gord’s Dinner, Part Two: Mini Quiches

At approximately 5:30 p.m. on Sunday evening, I decided that a salad could not possibly be enough for dinner (despite what Canadian Living said about it being a “main course dish”).  With such thought, I promptly began to mildly freak out, whipping open every cookbook in sight in an attempt to find something else to make.  Gord was due for dinner an exact hour after this breakdown occurred.

Since I am writing this post, I’m sure you have all guessed that I successfully managed to make a supplementary dish for dinner.  Inspired by a recipe for mini quiche lorraines in one of our house cookbooks, I quickly went to work creating my own spinoff of the classic recipe.  It was easy-peasy, and basically consisted of me lining greased muffin tins with pre-made pie crust, shoving some sandwich meat (ham) and mozzarella cheese in the base, and filling the rest of the tin up with an egg and milk mixture.  Sprinkle fresh chives on the top, and voila – an appetizer!  For once, I am extremely grateful for my overheated, possessed student oven, as it cooked these quiches in a record breaking 20 minutes.

And they were GOOD.  Quiche is probably one of my favourite foods, and the fact that I whipped these up in an hour makes me giddy with delight.  Nom, nom, nom, nom!


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