Mini Ricotta, Tomato & Chives QuichesBy Mable Tan • Apr 7th, 2009 • Category: What's Cooking
If you’re entertaining and you want a really quick, simple solution as entrees for your guests, try this. They’re the cutest tummy coaters, in a bite-size not too much before the main and definitely just right at hitting those pangs. Perfect for vegetarians but a favourite among the carnivores too.
Speaking of carnivores, I was at Mr G’s place when the subject of innards, guts and organs emerged. Having the advantage of growing up in an Asian culture, I’m no stranger to the gory stuff. In fact, I must say, it made me good and strong.
It’s so natural for
us me (alright, alright, I’ll speak for myself ) to slurp pig intestine and pepper soup, gorge on an eyeball bopping in a bowl of fish head curry or savour fried fish eggs mom had just turn out of the wok. It’s disgustingly delicious and the gastronomic desire for insides is not just reserved to Asians but shared among many cultures too – the French, the Irish, Spaniards are among the few.
My personal believe is that it must have stemmed from the utter respect for an animal – the gift of God to man. To just have a wing, a breast or its meaty contents must be an insult to a beast which has sacrificed its life to our health. So man, respecting the animal, decided that if the meat is good enough to be eaten then surely, everything else can be just as tasty.
I am a multi-faceted person when it comes to food. I can be vegetarian (my longest time was two months) and meat-eater. Principally my attitude towards food is that it should be savored, enjoyed, relished and appreciated whether fruit, vegetable of animal. Even if it’s just a mini quiche like this one.
Mini Ricotta, Tomato & Chives Quiches ( makes 8 )
- 1 sheet store-bought shortcrust pastry
- 125g ricotta
- 20g finely grated parmesan
- 3 eggs
- 1 tbsp chopped chives
- 3/4 cup (180ml) single pouring cream
- 250g grape tomatoes, halved
- Fresh rocket leaves, to serve
- sea salt and cracked black pepper
- Preheat oven to 180°C.
- Cut each pastry into 4 squares. Line 8 x lightly greased 8cm-round fluted tart tins with pastry.
- Trim excess pastry and lightly prick bases with a fork.
- Divide the tomatoes between cases.
- Place eggs, cream, ricotta, chives, parmesan, salt and pepper in a bowl and whisk until well combined.
- Pour into cases and bake for 25 minutes or until puffed and set.
- Cool to room temperature and serve with fresh rocket leaves.