It is an unwritten rule in the South that you cannot have a bridal shower without the following items:
- Mimosas
- Pimento cheese
- Chips and dips
- Quiche
We covered all the required bases
Wait! Where’s proof of the mimosas?! Hold up…
How cute is Christina showing off her ring?!
The pimento was my new favorite, American Gra-frutti. Mayo and gluten-free.
SO much better than the typical mayo-soaked version at your family picnic.
This chips and dip were also well-represented.
Tostidos sent me a coupon via She Speaks to try one of their new Artisan Recipe flavors. I selected the Roasted Garlic and Black Bean.
We served them with homemade hummus and fresh veggies.
The ingredient list is pretty clean for the Artisan chips- they are 100% natural and contain real black beans.
However, I found them to be a bit salty. Weird, as the package says there’s only 90mg sodium. I bet they are good with pico and guac.
Then there was quiche. Mini quiche.
I love these for parties – you can customize them with virtually any veggie or cheese (I’ve even made them with bacon).
AND they are super easy to make ahead and re-heat.
Of course, they are also a finger food. Finger foods will get you bonus points on the Southern unwritten rules test.
Reminiscent of the awesome breakfast eggfins, no?
Mini Quiche recipe after the jump…
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Roasted Red Pepper-Asparagus Mini Quiches
- 3/4 C whole wheat panko
- 4 T salted butter, melted
- 4 eggs
- 1 whole roasted red pepper
- 1/2 C asparagus, chopped
- 1 T fresh lemon juice
- 1/4 – 1/2 C herbed goat cheese
- 1/2 C unsweetened almond milk
- 1/2 C water
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
Preheat oven to 300 degrees. Grease 3 mini-muffin tins with olive oil (don’t ever-do it!).
Combine cracker crumbs and melted butter. Divide crumbs among the mini muffin tins, gently pressing into the bottom of tins.
Chop red pepper and asparagus. Saute asparagus for 7-8 minutes with a bit of olive oil and the lemon juice; let cool. Divide asparagus, red pepper, and goat cheese evenly on top of cracker crumbs.
Beat eggs. Add milk, salt, and pepper. Pour by spoonfuls on top of onions in tins. Do not fill to top – they will puff up some.
Bake until set, ~15 mins.
These may be made ahead of time and stored in refrigerator or freezer. Warm in oven 5-10 mins at 250 degrees before serving.
Inspired by Paula Deen’s Mini Onion Quiches. Don’t worry y’all, mine are slightly healthier.
Notes:
– The goat cheese will be much easier to work with if you pop it in the freezer for 10-15 mins before crumbling it.
– I think the quiches are better if you freeze them overnight after baking – it helps the bottoms to crisp up.
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Are the Southern unwritten rules universal?
What party foods seem to be mandatory in your part of the US/world?
I love mini quiche! SO fun! and they look so yummy!!
The mini quiche is so classic. Those sound great with roasted red pepper.
So tell me again why we NEVER talked about our shared interest in food in grad school!!! I can’t wait until my apartment is all set up so I can try out all of your fabulous recipes!
I don’t know! I basically ate my way through grad school. 🙂
These were amazing!
I love these. Where did you get whole wheat panko? I’ve never seen it my stores here in Seattle.
Kristi
Hi! I found them at Whole Foods. The brand is Ian’s. Hope this helps!