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posted: 12/4/2013 5:45 AM

Easy mini quiche recipe lets kids help prepare for your holiday party

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  • Kids who want to help their parents get ready for holiday parties can put together these cheesy mini quiches. This is a very easy-to-follow recipe.

       Kids who want to help their parents get ready for holiday parties can put together these cheesy mini quiches. This is a very easy-to-follow recipe.
    Bob Chwedyk | Staff Photographer

 
By Jerome Gabriel

Holiday time is nice, because there's always a function going on -- a holiday party to go to with family or an open house with friends.

I like all the fun appetizers that people make. From cheese and crackers and bowls of mixed nuts (I don't really like nuts, but they're always there) to fancy quiches, there's always enough to eat.

Even though I don't even like eggs in the slightest, quiche is appealing to me, especially when it's overdosed with cheese.

Quiche is pretty much just eggs and anything else you want to put in it, like cheese, bacon, ham or broccoli.

So when my mom asked for helped getting ready for a holiday party, I said I'd make the mini quiches. I found this recipe in one of my mom's cookbooks. It's easy to make because it starts with refrigerated pie dough. I didn't think goat cheese would be my thing, but when I tried it this time it tasted really good.

A word from Mom: I'd been serving quiche for dinner for years using the moniker "Supper Pie" before Jerome caught on that there were eggs in it.

Once you have the egg/cream mixture made, you can customize the filling to your liking. Asparagus and pimento, perhaps? Broccoli and cheddar?

Mini quiches make great party food because they can be served warm, right from the oven, or pulled from the refrigerator and brought to room temperature.

Make several dozen (they really are easy) and freeze some to have on hand when guests drop by unannounced.

Happy Holidays!

• Jerome Gabriel, an eighth-grader, has been helping in the kitchen since he could hold a spoon. His mother, Deborah Pankey, is the Daily Herald Food Editor.

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