The upcoming Spring retreat is my first private booking! Okay, so it’s my family. They got together and booked the entire retreat. But still! They could go anywhere they want for a relaxing weekend, and they decided to come to Cobblestone Farm and support Purple Workbench. They so nice. And they’re armed with a plethora of creative projects for the weekend. I hope you’re going to follow along on Instagram. I imagine it will be loud. My family is loud. But they’re awesome. And I have an awesome menu lined up for them.
Joining the magical mini quiches, I’m going to serve a bibimbap bar on Friday night, congee for breakfast, grilled salmon with french lentils on Saturday night, and scones on Sunday morning. Rhubarb is back! So I’ll make a pound cake for dessert and a yummy jam to go with the scones.
So many exciting things on this menu! I’ve wanted to serve congee for years! And you’ll see that the mountain of macarons is back for a second retreat. I plan to take lots of pictures (or at least ask my cousins to take pictures) so I can share about this awesome “bibimbap bar” idea. It’s all in my head. I hope it translates well to the tummy.
If you’re interested in booking a private retreat, just shoot me an email to inquire about discounted pricing. I’m already thinking about dates for 2020 and will likely host 3 weekends next year.
Magical Mini Quiches
This is more a ratio and method than it is a recipe. You can of course adapt to make two regular pie-sized quiches, but then I would suggest blind baking the crust. Somehow, making mini quiches in a metal muffin pan does not require blind baking the crust. Another reason it’s just magical.
Pie Crust (Makes two batches of mini quiches, 20-24 total)
1 cup butter, cold
2 1/2 cups AP Flour
1/2 tsp salt
1 tsp sugar (optional)
1/2 cup cold water
Basic Quiche Filling Ratio (Makes enough filling for 12 mini quiches. You will need double if filling the entire pie crust recipe above.)
1 cup half and half cream (or milk, or a combination)
1/2 tsp salt
Additional fillings as desired (sautéed mushrooms, spinach, shredded cheese, cherry tomatoes, diced ham…)
Preheat oven to 350 degrees F.
For the crust, dice the cold butter. Add flour, salt, and sugar. Using a pastry blender, knife, or fingers, incorporate the butter into the flour until you have coarse crumbs: from the size of oat flakes to small peas. Sprinkle the cold water and mix together, first with a fork, then gently with your hands. Knead until it just comes together. Cut in half, and store tightly wrapped in the fridge for at least 20 mins before using.
Take one of your dough halves out of the fridge and roll it out until you have 2-3mm thickness. Make sure to generously flour the dough.
Using a circle cookie cutter that is at least a couple centimetres larger than your muffin pan, you should be able to cut 7-8 circles from your dough. Gently knead the dough together and cut another 3-4 circles. You should get at least 10 circles from one half of your dough recipe. If you’re a ninja, you’ll maybe get 12.
Gently press the dough circles into each hole of the muffin pan. You can use a ball of scrap dough to flatten the bottoms.
Place the muffin pan in the fridge while you finish the quiche filling.
Whisk together the cream or milk, eggs, and salt. Set aside.
Take the muffin pan out of the fridge and sprinkle additional fillings into each quiche crust.
Carefully pour the egg mixture into each crust, making sure not to fill too close to the top. I often have leftover egg mixture since I rarely cut 12 crusts.
Bake in a 350F oven for 15-20 minutes until the crust is lightly golden and you see the centre puff up. Let cool for 5 minutes before attempting to remove from the pan.
While the first batch is baking, you can use the other half of the dough to make a second batch. The quiches can be cooked, cooled, and frozen for a quick weeknight meal. Cook quiches from frozen in a 350F degree oven for 15 minutes.