DIY: Frozen Food

By now you’re familiar with my infatuation with crust-less baking. It’s not that I don’t enjoy the laborious process of rolling out a flaky tart crust; on the contrary, I can think of no greater pleasure. For now, within my studio kitchenette, the tactile thrill of meshing cool butter with airy flour must remain at the wayside. Rolling dough demands a comfortably large countertop, not to mention that my heavy wooden rolling pin is in storage. (For those without a rolling pin repertoire, a wine bottle is an excellent substitute…emptied, of course.)

So along my quest for crust-less pastries, I’ve come across a recipe for a crust-less mini quiche, from beloved blogger, Clotilde, of Chocolate & Zucchini fame. And I’ve never turned back. Quiches are the go-to of happy hours, after-work events, and just about any other excuse for a cocktail party. Everyone loves these egg-based bites which burst with whichever mix-in stuffing lies within. Mini quiches have the potential to be soggy, poorly seasoned, and lackluster. But the crust-less quiche measurements below make for a light and flavorful bite. It’s extremely flexible for making use of whichever leftover meats are taking up space in your fridge; be it veggies, chicken, or cheese. And best of all, these are a perfect candidate for freezing. When sealed within a tight container or Ziploc bag, these minis are a cook’s best friend: loyal and always there for you at a moment’s notice. Mini quiches with goat cheese, sundried tomatoes, and leeks
Makes about 35:
1 ½ cups whole milk
3 eggs
¾ cup flour
1 bunch leeks, washed and dried, and thinly sliced
2 cloves garlic, minced

1/4 cup sundried tomatoes, roughly chopped
8 oz. log of goat cheese, broken up with your fingers into small clumps
roughly chopped fresh parsley
olive oil
salt and freshly-ground pepper

-Coat a mini muffin tin with cooking spray. I can thank my mother for introducing me to Bak-Klene baking spray, which is fantastic. You can find it at Williams-Sonoma, and it will leave your baked goods without the residual brown exterior which Pam spray can so often leave.
-Preheat oven to 425 degrees.
-In a large sauté pan, drop in oil, and set to medium heat. Add in leeks and garlic and sauté until cooked through, using a wooden spoon. Let cool.
-In a medium-sized bowl, whisk together eggs and milk.
-Sift flour into mixture, and season with salt and pepper.
-Add in leek mixture, parsley, and goat cheese, stirring until just combined. The batter will be thin.
-Using a teaspoon, fill up the mini muffin pan until about ¾ high.
-Place in oven and cook until golden brown and puffed up, about 25 minutes.
-Let cool and enjoy, or store in the freezer for later use, in an airtight container.