Mini Quiches in Review & Nancy's Product Give Away! 100
. bacon, BAKING, butter, contests, contests for moms, eggs, entertaining, foodie reviews, frozen appetizers, pastry, product reviews, products made in USA, quiche, quick eats, spinach, swissThe most successful host & hostesses have an arsenal of tricks they have tucked away in their little entertaining hats. Cabinets and pantries stand at attention year-round, stocked with dinnerware, decorations and edibles. These entertaining geniuses can layout their hospitable spreads within moments of a surprise pop-in or short notice dinner party.
If you are one of these people - lucky you, you have mastered the art of snatching a mini quiche from the masters' hand IMDB. For those of you who aren't entertaining gurus - you have much to learn, and remain the grasshoppers W of social hospitality.
Photo Credit WordRidden I mentioned quiche - what is quiche? In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period.W Generally quiche are savory flavored with herbs, meats or vegetables.
O.K, entertaining grasshoppers - listen up and rejoice, have I got a trick for expanding your entertainers' hats. Frozen appetizers. Some of you out there are cringing as you read those two words - fear not, no-one will shun or chastise you for taking a shortcut every now and then.
Even caterers and other culinary professionals have shortcuts they utilize when in a pinch. Rule one is to always have a backup plan - in case a disaster happens.
Before I start the reviewing of a product, I always like to do a little background on the company.
Nancy Mueller started in the '70's making appetizers in her own kitchen. People started referring her to their friends and eventually she started small production, supplying them to local grocers in San Fransisco, Ca.
In 1977, Nancy's Specialty Foods was born, ever since they have been producing on a large scale the company has successfully established partnerships with leading grocers & warehouse clubs nationwide. Nancy's has a full product line of frozen appetizers, desserts and entrées.
The Review:
Today I am reviewing Nancy's Petite Quiche, in the Lorraine (Swiss Cheddar & Real Bacon) and Florentine (Swiss & Spinach). I served these to family, which varied in ages 2 - 62yrs of age, while we watched U of O Ducks & OSU Beavers' civil war football game.
The quiche were packed in their own plastic recyclable tray with individual cups holding each mini quiche. There are microwave (for softer crust) & oven (for flakier crust) directions. I chose to use the oven directions which asked for a preheat of 375° F. Onto a cokie sheet I placed them 1/2 " apart. They baked for 14 minutes. After cooling them a bit they went on a serving tray.
Appearance:They looked edible, the crust was a nice golden brown with hints of carmelization in the right spots , the crust didn't sag. The filling looked appetizing and you could see pieces of the spinach and bacon laced throughout.
Texture / Mouth Feel: The crust was very flaky and light, when bitten into it was thin. The quiche filling had a good texture - you couldn't distinguish whether these quiches were commercial or not just by biting into them. The bits of spinach, onion or bacon was obvious, and natural.
Taste: Both quiches had a buttery crust with just enough salt. Thin crust enough not to overpower the quiche filling. Eggy-ness did not envelope the overall flavor, each quiche had a distinct flavor profile.
Lorraine (Bacon/Swiss): Very nice flavor, the filling had minced onion but that didn't overpower the other ingredients, just aided in accentuating them. The bacon could be tasted slightly throughout with nice smokiness, but definite bacon flavor when a bit landed in my mouth. Chives punctuated the onion. The Swiss added a nice flavor note and tied everything together. Nicely seasoned, not to salty.
Florentine (Swiss Cheese & Spinach): Small bits of spinach. Had a garlicky taste throughout. Nicely seasoned.
I liked both of them, but I liked the Lorraine best. They were received well by the guests, everyone except my kids, because let's face it - quiche looks and sounds kind of funny to a 2 & 6 yr old. My mother-in law thought they tasted very flavorful. My husband didn't like the flaky crust and thought they were a bit dry and needed more flavor --- I disagree.
These were in good form and didn't taste like a frozen appetizer. I will be honest and say that I wasn't expecting these to taste very good, I figured they would have a chemical taste and be greasy and bland.
I was pleasantly surprised. I would be happy to serve these on the fly if I didn't have time to prepare anything from scratch. So give them a try and stock some in your freezer for those unexpected entertaining moments.
The Contest :If you are one of these people - lucky you, you have mastered the art of snatching a mini quiche from the masters' hand IMDB. For those of you who aren't entertaining gurus - you have much to learn, and remain the grasshoppers W of social hospitality.
O.K, entertaining grasshoppers - listen up and rejoice, have I got a trick for expanding your entertainers' hats. Frozen appetizers. Some of you out there are cringing as you read those two words - fear not, no-one will shun or chastise you for taking a shortcut every now and then.
Even caterers and other culinary professionals have shortcuts they utilize when in a pinch. Rule one is to always have a backup plan - in case a disaster happens.
Before I start the reviewing of a product, I always like to do a little background on the company.Nancy Mueller started in the '70's making appetizers in her own kitchen. People started referring her to their friends and eventually she started small production, supplying them to local grocers in San Fransisco, Ca.
In 1977, Nancy's Specialty Foods was born, ever since they have been producing on a large scale the company has successfully established partnerships with leading grocers & warehouse clubs nationwide. Nancy's has a full product line of frozen appetizers, desserts and entrées.
The Review:
Today I am reviewing Nancy's Petite Quiche, in the Lorraine (Swiss Cheddar & Real Bacon) and Florentine (Swiss & Spinach). I served these to family, which varied in ages 2 - 62yrs of age, while we watched U of O Ducks & OSU Beavers' civil war football game.
The quiche were packed in their own plastic recyclable tray with individual cups holding each mini quiche. There are microwave (for softer crust) & oven (for flakier crust) directions. I chose to use the oven directions which asked for a preheat of 375° F. Onto a cokie sheet I placed them 1/2 " apart. They baked for 14 minutes. After cooling them a bit they went on a serving tray.
Appearance:They looked edible, the crust was a nice golden brown with hints of carmelization in the right spots , the crust didn't sag. The filling looked appetizing and you could see pieces of the spinach and bacon laced throughout.
Texture / Mouth Feel: The crust was very flaky and light, when bitten into it was thin. The quiche filling had a good texture - you couldn't distinguish whether these quiches were commercial or not just by biting into them. The bits of spinach, onion or bacon was obvious, and natural.
Taste: Both quiches had a buttery crust with just enough salt. Thin crust enough not to overpower the quiche filling. Eggy-ness did not envelope the overall flavor, each quiche had a distinct flavor profile.
I liked both of them, but I liked the Lorraine best. They were received well by the guests, everyone except my kids, because let's face it - quiche looks and sounds kind of funny to a 2 & 6 yr old. My mother-in law thought they tasted very flavorful. My husband didn't like the flaky crust and thought they were a bit dry and needed more flavor --- I disagree.
These were in good form and didn't taste like a frozen appetizer. I will be honest and say that I wasn't expecting these to taste very good, I figured they would have a chemical taste and be greasy and bland.
I was pleasantly surprised. I would be happy to serve these on the fly if I didn't have time to prepare anything from scratch. So give them a try and stock some in your freezer for those unexpected entertaining moments.
Think you have what is takes to prove you aren't an "Entertainment Grasshopper"? Got some tips in your entertaining hat that could make or break an evening? Want to educate the Grasshoppers? Share your top 2 tips in the comments - The best tips will be featured in a post with your linked site url , such as below:
Make tamales & freeze them, for easy thawing. - provided by Tamales Rock
I will be choosing the best 60 quick entertaining tips from this post's comments, to be featured in the post. The Best of those tips - voted by you, the readers - will win a coupon for a free Nancy's Entree (good until April 30 2010), that will be mailed via snail mail.
Make sure you link to your blogger profile or site url in the comments (please no anonymous), so I can contact you if you win.
This is a great way to get PR for your site, as well as a back link. The contest starts now December 4th 2009 and will end at 12 a.m pacific time on Tuesday, December 8th 2009.
That gives you 4 days to post your top 2 quick entertaining tips here in the comments, for a chance to win. Good Luck!
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