Wednesday, May 4, 2011

3Bs Royal Tea Part 1 - Quiche Muffins

I am soooo excited to have found friends who also like theme parties and dressing up! The 3Bs know how to do it up in style! Look at the amazing decorations that Meg put put for our party. We really felt like we were at High Tea! 
Her mom's beautiful china pattern. I LOVE this, it is sooo girly!!
Our Scones, courtesy of Em!
These parfait dishes that my Gongie bought me for Christmas make all food look prettier! I don't have the recipe for this yummy yogurt dip, maybe Meg or Em will do a guest blog and share it with us, so good!
The Quiche Muffins I made, recipe below. 
Another view of the table...I mean really!! There are beaded handbags hanging from the chandelier, hats on the hat stand, pearls and jewels everywhere.
Em in hat number 1, gorgeous darling!
Me in the hat I made especially for the party.

We had our very own Princess Sarah! She is more interested in eating her dress, haha!
More pictures of our event, including our photo shoot to come in Royal Tea Part 2!

I was trying to decide what to make for the party that wasn't a sweet. Of course Quiches are what come to mind, but I am not a huge fan of eggs, they sometimes gross me out. I searched for a recipe and found this one. I was soooo surprised at how good they were! I only wanted to make a few since we had so much food. I split the recipe into 1/4 and came out with 5 muffins. I will give you the whole recipe. So the pictures below may not match the description of ingredients. So you may get 12-15 muffins depending on the size of your muffin tin.
The Muffin Batter:
2 cups flour
2 tsps sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 whole egg, beaten
3 Tbsp oil
1 cup milk
1/2 cup bacon crumbles
1 cup frozen spinach
The Quiche Topping:
2 eggs, beaten
1/4 cups half and half
1/4 tsp salt and pepper
1/4 tsp garlic powder
2 tomatoes chopped and seeded
2 cups cheddar cheese
1 cup feta cheese (I didn't have feta cheese so I used parmesan. You could use either)
Stir together dry ingredients for muffin batter.
Cook bacon. 
Let bacon drain and cool. Microwave spinach and drain any extra water.
Crumble bacon.
Beat egg and stir in milk and oil.
Add to dry ingredients.
Stir about 1/2 cup of the spinach and all the bacon.
Spray your muffin tins and evenly distribute the muffin batter so that the cups are only filled half way.
Stir together the egg, half and half, and seasonings for the Quiche topping.
Evenly distribute onto the tops of the muffin batter. I put my egg topping in a liquid measuring cup and to make it easy to pour into each cup. Then distribute the remaining spinach on top of the egg mixture.
Chop tomato. I had some Heirloom cherry tomatoes in my fridge that I used. You can use whichever you like.
Evenly distribute the tomatoes on top of the quiche topping. Then sprinkle the tops with parmesan cheese (or feta).
Finish by sprinkling with the cheddar.
I wanted these to be freshly baked so I put the tin in the fridge overnight and then cooked them in the morning.
Bake on 375 for about 20 mins or until they are no longer jiggly.
Let them cool for about 10 mins and they will come right out of the tin.
See how yummy! I think I will make more of these to freeze and have on hand.

1 comment:

Ann said...

I'm planning on making these for tomorrow morning!