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Mini Artichoke and Gruyere Quiches Recipe - This mini quiche recipe makes for a great Christmas party appetizer recipe or a wonderful Christmas breakfast recipe.
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Mini Artichoke and Gruyere Quiches Recipe: https://www.pauladeen.com/recipe/mini-artichoke-and-gruyere-quiche/
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#pauladeen #loveandbestdishes
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0:00
- Hey, everybody.
0:01
Bobby Deen here.
0:02
And today I'm making one of my mom's recipes,
0:04
and I'm really excited about it.
0:06
It's a few of my favorite things.
0:08
I really like quiche, I really like artichokes
0:11
and I really like Gruyere cheese.
0:12
And I like bacon.
0:14
So, let's get started.
0:17
In fact, I already have gotten started
0:19
by cooking five slices of bacon here.
0:23
I've got it on sort of a medium heat,
0:26
but our bacon looks really nice and ready.
0:28
It smells so good.
0:30
Nothing like the smell of bacon in the kitchen, you know?
0:33
- [Theresa] So this is going to be a quiche type recipe.
0:35
- This is going to be a quiche recipe.
0:37
We're gonna use a small muffin tin.
0:39
We're gonna use some crackers and butter mixed together.
0:42
We've got beautiful bacon, artichoke and green onions.
0:46
So I'm just gonna set that bacon right out front there
0:47
so Theresa, it can just waft under Theresa's nose
0:50
for a few minutes.
0:51
- [Theresa] Yum.
0:52
And now, to my pan,
0:54
I'm gonna add some green onion,
0:56
right into that bacon renderings.
0:58
And I'm gonna let the green onions cook
1:00
for just a minute.
1:02
- [Theresa] What are the triplets want for Christmas?
1:05
Everything?
1:06
- Well, you know,
1:08
it's hard to say.
1:09
Our children are still at a young age,
1:11
so they're not really asking for much stuff yet,
1:14
but our kids are pretty typical.
1:17
My little boy is a huge fan of superheroes,
1:21
so he loves all things Spider-Man and Batman
1:24
and Captain America and just all that stuff.
1:27
- [Theresa] He is all boy.
1:29
- And there our, he is all boy.
1:30
And then our little girls love "Frozen," right?
1:34
So we got a lot of "Frozen."
1:36
We got a lot of Anna and Elsa stuff
1:38
and Olaf and and Kristoff and I know 'em all.
1:43
Never would have thought that that would happen.
1:46
So a lot of "Frozen," lot of Spider-man,
1:48
a lot of Batman and lots of love.
1:51
That's really the most important part, right?
1:53
Lot of love.
1:55
So these green onions smell wonderful there,
1:57
the bacon grease is just magic.
1:59
It just really is.
2:01
Okay, so to that,
2:02
I'm gonna add a half cup of artichokes hearts
2:06
and they've been sort of rough chopped
2:09
- [Theresa] And they're actually marinated.
2:11
- And they're marinated.
2:14
- [Theresa] So they come in the jar, not the can.
2:16
- Mhm.
2:17
They come in a jar, not a can.
2:18
That's right.
2:19
And we're gonna let that work in here
2:22
with the bacon grease.
2:25
And this is just a wonderful smell.
2:29
You know, we all have our favorite seasons.
2:32
I love spring and fall.
2:33
I love Easter and I love the fall because
2:38
these seasons all come with sort of their own dishes.
2:42
And so, you get the scents and smells and flavors
2:45
and ingredients that just remind you
2:47
of a time in your life,
2:49
maybe from when you were a child.
2:51
You know, for me, that's definitely true.
2:53
My mom, cooking in the kitchen, and my dad too,
2:56
and all of us cooking in the kitchen and
2:59
just really brings back wonderful memories
3:01
of this time of year.
3:03
Okay, so this is my mom's recipe, as I said.
3:05
So I'm going to read a little bit of the directions here
3:07
and make sure that I'm going by what she wants to do.
3:09
So we cook the bacon and we've got the green onion
3:12
and the artichoke going together, beautiful.
3:15
And we're gonna crumble the bacon back in.
3:17
That's what I thought was next.
3:18
So I'm gonna tear this bacon with my hands,
3:21
ooh, and it's still hot from the skillet.
3:22
- [Theresa] I'm gonna let you do that,
3:23
and we're gonna come right back.
3:25
- Yeah, you know what,
3:25
since this is not glamorous or beautiful,
3:27
why don't we take a little break
3:29
and I'll see you right after I get all this bacon crumbled.
3:31
Okay, our bacon is crumbled in.
3:34
So what we did was we cooked the bacon,
3:36
pulled it out, drained it on a pan,
3:38
on a paper towel lined plate.
3:40
And then we added in the green onion
3:42
and we cooked it for a couple of minutes.
3:44
And then we added in the artichoke hearts
3:45
and we cooked them for a couple of minutes.
3:47
We crumbled the bacon
3:48
and then added it back into the whole thing.
3:50
So we've got a beautiful base here.
3:52
It smells and looks so good
3:54
and this will eventually be the center of our quiche.
3:58
So we're gonna let this just sit and cool
4:00
and we'll come back to that in just a few minutes.
4:02
Okay, let's get over here to our muffin tin,
4:04
I've taken some, a softened stick of butter
4:07
and you can see that I sort of ran it around inside these,
4:11
inside the muffin tin here to sort of grease it up
4:13
and get it ready.
4:15
Okay, so let's try that again.
4:17
Our butter was congealed and hard
4:19
and I had to hit it back in the microwave for a minute.
4:21
So this is gonna be half a stick of butter?
4:24
- [Theresa] No, it's more like four tablespoons.
4:26
- Four tablespoons, I'm sorry. - [Theresa] Three to four
4:27
tablespoons.
4:27
- Four tablespoons of butter.
4:29
And I'm gonna add that to some crumbled, buttery crackers.
4:34
Ooh, whew.
4:38
That is.
4:40
I can just spoon this directly into my mouth.
4:45
Theresa, come on.
4:46
- [Theresa] I know.
4:46
Well, I'm just, I'm wondering if we're gonna not,
4:49
I think you're gonna need a little bit more butter.
4:51
- Might need a little bit more butter.
4:52
- [Theresa] Is there any in that little,
4:53
you know your mom has
4:54
her little server? - Oh my gosh, yeah.
4:55
Yeah, is there any in there, come on now.
4:58
- [Theresa] I bet you could just move that right on in.
4:58
- This is Paula Deen's house.
5:00
- [Theresa] Or do you want to melt it?
5:01
- We could.
5:03
- [Theresa] Whatcha thinking?
5:04
- Let me hit it for a second.
5:06
'Cause otherwise it's gonna be a mess.
5:09
- [Theresa] Okay.
5:10
We'll be right back.
5:11
- Sorry.
5:11
We'll be right back, again.
5:12
Imagine the butter not being ready.
5:13
My mama would scold me for this.
5:16
I did not have enough butter to begin with.
5:17
So we're going back with a little more butter
5:20
and that's about maybe a teaspoon more,
5:23
maybe a little more than a teaspoon
5:25
added to these buttery crackers
5:27
and just sort of mix it together.
5:32
And I'm gonna end up using my hands because
5:34
I'm gonna use my hands
5:36
to press this mixture into our muffin tin.
5:44
Okay, so my hands are clean and washed
5:48
and I'm gonna use them to further combine
5:52
the butter and these buttery crackers.
5:55
Oof, smells so good.
5:58
- [Theresa] I love butter crackers with butter.
6:02
- Butter crackers, with butter
6:04
and bacon, and onion. - [Theresa] Extra, extra,
6:05
extra. - And artichoke hearts.
6:07
These are things that, you know,
6:09
there's a reason why these are seasonal.
6:12
You know, these aren't things
6:13
that you would eat every day, or,
6:15
these are things that are, you enjoy this season.
6:20
And I think it's,
6:20
this is the time of year
6:21
when you kind of eat what you want.
6:23
And this is probably what
6:24
we're all wanting a little bit of.
6:25
- [Theresa] I didn't think this was the time of year
6:27
that there was any calories.
6:28
- There's, that's right.
6:29
- [Theresa] Thought everything was calorie-free.
6:30
- That's exactly right.
6:30
So I'm gonna, I've got a big muffin tin here.
6:35
This recipe serves 15 people,
6:39
so I'm not going to use the whole muffin tin.
6:43
I'm just gonna use a portion of it.
6:44
And the areas that we don't use,
6:48
we'll add a little water maybe around the edges.
6:51
And so while I'm doing the not very fun part here,
6:53
let's take a break.
6:54
And when you come back,
6:55
I'll have these crackers all pressed into the tin, okay?
6:58
Okay, so here we are.
7:00
I've got the butter and
7:01
the butter cracker and butter mixture
7:04
pressed into the pan.
7:06
So remember now, I used a stick of butter
7:08
and I sort of greased up the pan with that.
7:10
And then I combined,
7:12
it was probably five tablespoons of softened butter
7:15
with some butter crackers.
7:17
And I pressed them in and made sort of a bowl.
7:20
I went up the sides of the muffin tin as much as I can.
7:22
So there's a base and it's sort of is a little bowl.
7:25
And it's gonna make kind of like a cup,
7:27
like a quiche cup, okay.
7:29
So this looks really, really nice.
7:31
And I did not use all of the available space
7:35
in the muffin tan, pan.
7:37
I only used a dozen.
7:38
And so I'll just put a little water
7:40
in these extra, unused spaces over here.
7:45
And that'll give us some moisture in the oven
7:47
while we're baking this.
7:48
- [Theresa] Does that keep, I mean, my mama always,
7:50
- Keep 'em from drying out.
7:51
- [Theresa] That's, I was gonna say,
7:52
my mom always used to put 'em in when she didn't fill.
7:54
So, is, so you don't burn out, perfect.
7:57
- Give it a little humidity
7:58
and it'll keep it from drying out.
8:00
So our next step is,
8:03
now, remember our,
8:04
let's go back to our bacon and artichoke
8:06
and green onion mixture over here.
8:08
And it's cooled nicely.
8:09
So the next thing to do is to put together
8:12
some milk, okay, half cup of milk.
8:19
And an egg.
8:21
And I probably should've kind of
8:24
beaten that egg before that.
8:25
Well, I'll go ahead and do it.
8:26
I made a mistake, all right?
8:27
I should've beaten the egg first,
8:29
but I'll just go ahead and beat the egg in with the milk.
8:31
No big deal.
8:32
- [Theresa] You have to do it anyway.
8:33
- You got to do it anyway.
8:36
So the milk and egg combo,
8:41
it's gonna give us that nice,
8:44
this is gonna be.
8:46
- [Theresa] I think you also need
8:47
to put some salt and pepper in it too.
8:48
And now, you know, I don't ever prep your salt and pepper
8:50
because your mom has that.
8:52
- That's okay, yeah, I do, I do.
8:53
- [Theresa] That salt and pepper box.
8:54
- So I'll just sprinkle in a little bit
8:55
of salt and pepper here.
8:58
And mom has gotten this wonderful,
9:03
I really love these blocks with the,
9:06
unless it's hard to get out,
9:07
what in the world is going on with Mama's salt block.
9:09
If she can do it, I know I can.
9:15
Lil salt,
9:17
lil pepper.
9:20
To taste.
9:25
So, whisk, whisk, whisk.
9:27
Sorry, I got cup in the way there, Theresa.
9:30
So half cup of milk, one egg
9:33
beaten together with a little salt and pepper.
9:35
And we are going to add that right into our
9:38
cooled mixture of bacon, onion, artichoke.
9:47
- [Theresa] Bobby, one thing we were talking about
9:50
in one of the breaks was,
9:51
you know, if you didn't have the time
9:53
to do the breadcrumbs, 'cause it takes a little bit.
9:56
- Yeah.
9:57
- [Theresa] Tell 'em what we thought.
9:59
- A filo dough, I think, would be nice.
10:00
Some of the pre-made stuff
10:04
that you can get in your grocery store,
10:05
you could probably even,
10:06
Theresa and I were talking about it,
10:06
you could probably even cut a couple of calories that way.
10:09
So if you prefer not use
10:11
the butter and butter cracker mix,
10:14
go with a little bit of the filo dough,
10:16
you can find it right, probably in your front,
10:18
definitely in the frozen section, you can find some.
10:20
And I think there was some that you can even find
10:22
in the, on the shelves there, not.
10:26
- [Theresa] The frozen ones are as good as.
10:29
- I got no problem with that at all.
10:32
So look at how nice this looks.
10:34
That's our bacon, which crumbled up nicely.
10:36
That's five pieces of bacon.
10:40
A half cup of artichoke, kind of rough chopped.
10:44
And a half, I think a half a tablespoon of green onion
10:48
is what we used, kind of a small amount.
10:51
And then one egg beaten with a half cup of milk.
10:54
All right, this looks great.
10:56
So, I'm just gonna spoon this
11:03
right into our,
11:07
oh man, look at that.
11:10
Make sure I get a little bit of everything in there.
11:13
Ooh, that looks so good, look at that bacon.
11:20
Mini quiches.
11:21
Artichoke hearts, bacon,
11:27
butter crackers, and butter.
11:29
Ooh.
11:31
These are gonna be,
11:32
I predict success on this recipe, Mama.
11:37
Our quiche looks, our quiches look really, really nice.
11:42
I've got 'em filled.
11:43
Now the recipe says, fill three quarters.
11:46
And I've really got these things full.
11:48
So it's gonna be interesting to see how they turn out.
11:50
I hope we don't have volcano quiche,
11:53
but I know that it's gonna taste good no matter what.
11:57
And I'm gonna top each quiche
11:59
with a little bit of Gruyere cheese.
12:04
Gruyere is one of my favorite cheeses.
12:06
I'm a, I love creamy cheese.
12:08
I love creamy white cheeses.
12:10
They all appeal to me.
12:11
I don't eat it every day.
12:14
But I do like cheese and Gruyere is one of those kinds
12:17
that's just really, kind of mild.
12:21
And it's got just a wonderful flavor to it.
12:25
To me.
12:27
And so that's, that would be my choice for these quiches.
12:30
Anyway.
12:32
We're gonna put this in a 300 degree oven.
12:34
Right now.
12:37
And then we'll see you in a few minutes
12:39
to see how they turn out.
12:41
Okay.
12:42
- [Theresa] See ya in about 15 minutes,
12:43
15 to 20 minutes. - Yeah, we'll see y'all
12:44
in about 15.
12:44
Oh, you know what?
12:46
I was talking about it so much.
12:47
Let's do it.
12:48
We're gonna add a little bit of,
12:50
that's pretty full.
12:52
I don't want the mess that I was about to have with that.
12:55
Add just a little bit of water
12:57
into our open tins here
13:00
for a little bit of humidity in the oven.
13:06
Keep everything from drying out.
13:10
So into a 300 degree oven
13:13
for about 15 or 20 minutes.
13:16
- [Theresa] And we'll be back.
13:16
- And I'll see you then, all right?
13:18
Our quiches are out of the oven
13:20
and they look and smell great.
13:22
And I think they're gonna lift right out.
13:23
And if you look, you see that all of our water is gone.
13:29
Let's go right here.
13:31
Oh, look at that thing lift right out.
13:34
Oh my gosh.
13:35
- [Theresa] And to think we were worried.
13:36
- Well.
13:38
- [Theresa] And you were worried
13:39
about overfilling 'em.
13:40
- I was worried about over filling 'em,
13:42
but all my cares have gone away.
13:44
- [Theresa] Look at that.
13:45
- Mhm, they just lift right out.
13:48
- [Theresa] These are pretty, I mean this is a pretty,
13:51
like you said,
13:52
either little breakfast, brunch type item.
13:55
Look at the bottoms.
13:57
Yum.
13:57
Yum, yum. - They are beautiful.
13:59
So let me get 'em all out and we'll have a taste test.
14:03
Can we speed time up?
14:04
Can we?
14:07
- [Theresa] I say you go right to the tasting.
14:08
- Go right to the tasting?
14:10
- [Theresa] That's what your mom would do.
14:11
- That is what my mama would do.
14:13
Let's see.
14:18
Mmmm.
14:21
- [Theresa] For the first time making?
14:22
- Man.
14:27
That is terrific.
14:30
Bacon, artichoke work really, really nicely together.
14:33
They compliment one another.
14:34
They are friends.
14:35
The bacon renderings are there.
14:37
It is a savory, buttery, delicious quiche.
14:43
I think that you ought to make these right away.
14:45
They are great.
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