Mini muffin/tart tin- need to make delicious nibbles for an event

[swedishmum]

I have one of those Pampered Chef/Lakeland mini muffin/tart tins and want to use it to make savoury finger food for a school event next week. I've never made quiche (because I don't like eggs, not because I can't cook!) so not sure how to adapt recipes.

1. Do I need to blind bake little mini cases?
2. Please can someone give me an idea for a couple of delicious fillings? It's a special event we're organising in someone's memory so want to make something nice.

Many thanks.

I used a mini-muffin tin to make lots of chocolate muffins for my DD2's christening a few weeks ago, and it was just a case of using a standard recipe and cooking it for a shorter time.

The quiche idea sounds great. Could you check the volume of the m-m tin by filling the cups with water and then pouring it into a standard tin. Then you would know what size recipe to use. Does that make sense?

Blind baking would still be necessary I think.
Good luck.

I'm really no help to you but have you seen the one savoury recipe Lakeland have on their page? It might help you?

The US Pampered Chef site also has some recipes

Thank you both - blind bake it is then, especially if Lakeland say so! I use the tin for sweet stuff but I'd love to be better at savoury pastry recipes.

Hi - here's a slightly cheaty idea if you don't fancy making, rolling and cutting out lots of little pastry circles to line each hole with:
Buy one of those blocks of ready made short crust pastry from the supermarket and cut it into as many pieces as you have holes in your tin (24 if it's the same as the one I have).
You then roll each piece into a ball using your hands and put a ball in each hole in your greased tin. Now you need some kind of round-ended thing to squish the pastry up around the sides of each of the muffin holes. If you bought the pampered chef tart shaper with your muffin tin, use that or you could improvise with something with a rounded end - end of rolling pin, large spoon handle, screwdriver handle even?
When you've done each one, bake them at the temperature on the pastry pack for about 10 mins until they are cooked through and risen up a bit. When you turn them out you should end up with 24 little pastry cases which you can store in the fridge or a day or two or the freezer for longer.
I've done these filled with caramelized onion (which I cheated and bought from Tesco) and topped with a slice of goats cheese. Just before you serve them, put them back into the oven at about 180 so the filling and cheese heats up.
If you can't heat them up where you are serving them, I think they would still be good if you heat them up at home and and then transport them.