Planning a cocktail party? These mini onion quiches will be a major hit. You can’t make enough of them and guests will want the recipe. Share if you like….or not.
Cook time: 30 minutes
Makes 2 dozen appetizers
- 3/4 Cup crushed saltine crackers
- 4 Tbls (1/2 stick) melted butter
- Non-stick cooking spray
- 1 Cup finely chopped green onions (scallions), both the white and green parts
- 2 Tbls butter
- 2 Eggs
- A pinch of nutmeg
- 1 Cup milk
- 1/2 Tsp salt
- 1/4 Tsp pepper
- 1 Cup grated Swiss cheese
- Preheat oven to 300 degrees.
- Spray mini muffin pan(s) with cooking spray.
- Combine the crushed cracker crumbs with the 4 tbls melted butter and divide the crumbs into each muffin section.
- Melt the 2 tbls butter in a skillet and sauté the green onions, on medium heat, for 10 minutes. Cool
- Divide the onions into each muffin section atop the cracker mixture.
- Divide the grated Swiss cheese into each muffin section atop the green onions.
- Beat the 2 eggs, add the milk, nutmeg and S&P, whisking to combine.
- Pour by spoonfuls on top of the onions & cheese in each muffin section being careful not to overfill each section.
- Bake until set, about 15-20 minutes. Test with a knife in the center of one of the fattest quiches. Do not over bake.
May be stored in the refrigerator or freezer…warm in the oven before serving.
⇒ If you like, add a little minced red pepper for color… just sauté along with the green onions.
Back to the Lake House…
Many years ago, on a beautiful late afternoon, my Dad suggested taking the boat out for a ride up the lake (which we often did after dinner). Lake George, in upstate NY, is especially beautiful when the sun rises and sets. The lake was extremely calm on this particular early evening with big billowy clouds in the sky. As we leisurely cruised up the eastern shore, off to my right I could see Pilot Knob Mountain. Growing up, I must have climbed this mountain at least three times each summer.
In the 1920’s, Pilot Knob was known as a retreat for the fun-loving rich. Members of opera companies and well noted performers from New York City theater would rent homes and vacation while practicing their acts.
Off to my left we passed Dome Island which is shaped just as its’ name implies. Of about 180 islands on Lake George, Dome Island is the only island where no one is allowed and there are no docks for hikers or picnickers. Owned by the Nature Conservancy, the island has been in a state of quarantine since 1956 and it is said to hold vegetation that has never been tampered with by humans; that is until 1967, give or take a year. One summer afternoon, good friend Carolyn and I tied my motor boat to an outstretched tree limb, climbed over the rocks and crept onto the island to take a quick look around…just to say we did.
Just beyond Dome Island lies Phelps Island with its’ rugged rocky shoreline and then…Calf Pen, the famed rocky diving cliffs.
A bit of Lake George history…
Calf Pen is a celebrated notch in the rocks along the bank of the shoreline. It’s known as Calf Pen because in the 1820’s, during a severe storm, a farmer lost several young cows. With no success in finding them, the farmer searched along the shore from his rowboat. He soon discovered his lost calves swimming wearily in the waters sheltered from the storm in the notch. The protection of the indentation along with the violent waters outside the enclosure had formed a natural “pen” for his calves…Calf Pen.
A true hidden treasure, Calf Pen has ledges up to 40′ high and if you are brave enough to dive, the water in the pen is said to be about 25′ deep. I never made a dive from the top. A jump, feet first, about a third of the way up was the best I could ever muster after hearing warnings of the shallow ledges that protrude from the underwater cliffs.
As dusk slowly edged into nightfall, the dark sky erupted with constellations. I remember laying back on the seat gazing at the stars and getting lost in their amazement as I slowly drifted off to sleep. Dad made a wide turn-around and we headed for home.
Ahhh…memories of a simpler time.
I welcome your feedback and comments, below. Have a question or specific recipe request? I’ll be happy to research and find an answer.