Quiche is often considered a savory open flan incorporating a pastry crust filled with eggs, milk, cheese, and meat. Often served hot or cold, this French Cuisine is also popular in other countries and can be considered a "party food."
This month chef Caroline Achard created a crustless mini quiche topped with a wonderful marinated cucumber and roe eggs/smoked salmon. Perfect for our amuse-bouche baking molds, these mini quiche are a great introduction or "finger food" for any event.
Baking with Panibois, Video Series: Featuring Chef Caroline Achard (@les_ateliers_de_caro)
The best part about our video recipe series this month?
This mini quiche can be prepped and baked in just under an hour. If you're in a rush and need a last minute appetizer, look no further. This crustless quiche requires 15 minutes of baking and only a few ingredients. By using our panibois baking molds you are able to prep, bake, and serve your amuse-bouche straight out of the oven. Don't worry about transferring foods for presentation, serve directly in your customized baking mold and forget about a messy clean-up.
Mini Quiche Topping (9 to 12 amuse-bouche molds)
Mini Crustless Quiche (9 to 12 amuse-bouche molds)
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