How cute are these?! These particular flowers have a quiche filling, but I think it would also be great to make a sweet version using lemon pie filling.I didn't have any sugar snap peas or celery, so I just cut leaves out of some romaine lettuce with my kitchen shears.
-Fairies Cookbook, via Gourmet Mom on-the-go
Filling 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 (My Wilton flower cookie cutter worked great)
Preheat oven to 375. In a medium bowl, mix all filling ingredients. Set aside. Spray nonstick cooking spray on a mini-muffin pan. Unroll piecrusts and use cookie cutter to cut flowers.
Gently press flowers into mini-muffin pan, leaving some space between each one. Fill with about 1 T. filling mixture. Bake at 375 for 12-15 minutes, until crust is lightly browned and filling is set.
Let cool slightly, remove from pan and garnish with a slice of cherry tomato and sugar snap peas for the stem/leaves.
1 comment:
That IS another cute idea. I have come to your blog several times for inspiration--especially utilzing your label index--and never go away disappointed. Thanks for sharing!
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