Serious Eats: Talk
Mini-quiches for a large crowd- tips or ideas?
This weekend, I've volunteered to bring some food for post-church service refreshments. Its a crowd of about 70-80 people and there are usually two people bringing stuff. Generally, they ask volunteers to bring 2-3 dozen. This isn't meant to be a meal, just something to nosh while hanging out and having coffee.
I'm kinda tired of having different variations on quickbreads and muffins, so I wanted to do something savory and mini-quiche seemed perfect.
I'm planning on making one vegetarian and one with ham or something.
What are your favorite add-ins?
Any tips for making these in large quantities? (I'm most likely using mini-muffin tins and regular-sized muffin tins)
Any caveats for transporting or perhaps reheating?
I'm leaving this open-ended, so anything that comes to mind would be super helpful.