Book Club Recipe For The Storied Life of A.J. Fikry

Today’s post by Ingrid of Edible Tapestry | @EdibleTapestry


What a pleasant surprise The Storied Life of A.J. Fickry was for me! From the enticingly adorable front cover to the ferry boat ticket bookmark that was tucked beneath it, I was so intrigued that I could hardly wait to get started.

Gabrielle Zevin does an amazing job of telling a story from a man’s perspective. And while, at first, the reader is introduced to A.J.’s gruff nature, she very quickly begins to show his softer side, then polishes away his rough edges completely. But when she so pleasantly wrapped up his life in the middle of the book, I was terrified to keep reading. It’s a good thing I did or I would have missed the very obvious choice for my She Reads recipe post. In the novel, mini quiches were served at a Chief’s Choice Book Club Meeting hosted by one of my favorite characters Officer Lambiase. Thanks for the great idea, Miz Zevin!

Super quick and easy to make, as well as versatile, I think mini quiches are the perfect book club hors d’ oeuvres.

I’ve found that some interesting filling combinations are:

  • Turkey, brie, and grape tomato
  • Ham and cheddar
  • Fresh herb and cream cheese
  • Spinach and mascarpone
  • Chive and brie
  • Blue cheese and spinach
  • Cheddar and spinach
  • Swiss cheese with caramelized mushrooms and onions

Mini Quiches


3 large eggs

Pinch of salt

Pinch of pepper

Pinch of nutmeg

1/8 c. cream

Pie pastry ~ single crust

Optional Fillings:

Turkey cold cuts

Ham cold cuts

3-5 oz. assorted cheeses

Bouquets of fresh herbs

Grape tomatoes




Heat oven to 350 degrees F.

For crustless quiches, grease or non-stick coat the cups of a muffin pan.

Lay a slice of ham or turkey in the bottom of each to act as a crust before filling.


For quiches with pastry crusts, roll out a sheet of dough and use a large-mouthed cutter to make circles.


Line the cups of a muffin pan with the circles. Prick so they will release steam as they bake.



Bake for app. 10 minutes, or until firm.


Place desired fillings in the bottom of each crust or cold cut “crust”.



Whip together the eggs, cream, and seasonings, and spoon them over the filling ingredients.



Bake for 10 to 20 minutes. I used a stone muffin pan which takes a little longer than metal.


Cool, garnish, and serve!

Yield: 6 to 12 mini quiches, depending on how you deep you make them.

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