Holiday Finger Food - Spicy Spinach Quichettes and Salmon Deviled Eggs
Holidays are coming fast and because you're spending money on gifts, I wanted to give you a couple of ideas for appetizers that will help stretch the almighty dollar. Both of the recipes are great sides to include during the holiday season. Having finger foods is helpful to the little ones and tasty for the older ones! Enjoy!
Spicy Spinach Quichettes
1 tablespoon olive oil
2 cups fresh spinach, chopped
2 scallions, chopped
2 large eggs
1 cup heavy cream
1 1/2 teaspoons original Tabasco® brand pepper sauce
1 teaspoon salt
Up to 1 cup shredded Cheddar-Jack cheese
1 (16-ounce) package refrigerated pie crust
Heat oil in 12-inch skillet over medium heat-high heat. Add spinach and scallions; cook until spinach is just wilted, stirring constantly. Combine eggs, heavy cream, Tabasco sauce and salt in large bowl until well blended; stir in cheese and spinach mixture. Preheat oven to 400° F. Grease 24 mini muffin cups. Unroll pie crusts; cut into twenty-four rounds with 3-inch-round cutter. Press a dough round into each muffin cup. Fill each with egg mixture. Bake 15 minutes or until quiches are golden and puffed.
Makes 24 mini quiches. Prep Time: 15 minutes Cook Time: 15 minutes
Salmon Deviled Eggs
6 large eggs
1/2 cup mayonnaise
Up to 1 cup smoked salmon, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon original Tabasco® brand pepper sauce
1/8 teaspoon salt
Hard-boil eggs; peel and cool. Cut eggs lengthwise in half; carefully remove yolks. Stir egg yolks, mayonnaise, smoked salmon, dill, Tabasco sauce and salt in a large bowl. Spoon the filling into the egg whites, mounding it slightly, or pipe the filling with a rosette tip. Store in refrigerator until ready to serve. Garnish eggs with a small piece of smoked salmon and dill sprig.
Makes 12 halves. Prep Time: 15 minutes Cook Time: 15 minutes