Hooray, I've got a new camera and we're back in business!:)
Today we made little flower cup quiches, we saw these in The Fairies Cookbook that little C got it for Christmas and based our recipe on it. If you don't have a flower cookie cutter, you download the Flower Template I made here.
Today we made little flower cup quiches, we saw these in The Fairies Cookbook that little C got it for Christmas and based our recipe on it. If you don't have a flower cookie cutter, you download the Flower Template I made here.
Flower Cup QuicheFilling Ingredients:
1/4 c. grated parmesean cheese
1/4 c. grated cheese, any flavor (we used a cheddar blend)
3 eggs
2 T. light sour cream
2 T. fat free half & half (or milk)
dash salt & pepper, to taste
any other finely chopped ingredients you want (ham, peppers, sausage, onion, mushrooms, whatever)
Other Ingredients:
1 package refrigerated piecrusts (2 in a pack)
4 Cherry tomatoes, sliced
Sugar Snap Peas or celery, for stems
Flower Cookie Cutter (or flower template here)
Directions:
Preheat oven to 375. In a medium bowl, mix all filling ingredients. Set aside. Spray nonstick cooking spray on a mini-muffin pan. Mix all inUnroll piecrusts. Print out flower template, cut it out, and use as a guide to cut out flower shapes (or use a cookie cutter). 
Gently press flowers into mini-muffin pan, leaving some space between each one. Fill with about 2 T. filling mixture. Bake at 375 for 12-15 minutes, until crust is lightly browned.
Let cool slightly, remove from pan and garnish with a slice of cherry tomato and sugar snap peas for the stem/leaves. Enjoy!
