DD always has tiny quiches, they can be made well in advance and just heated as needed. The chicken hors-d'ouevres from the EDC are brilliant party food with a dipping sauce. I make them into about 3cm balls, cook them in the oven and just reheat in a large non-stick pan on top of the stove on party day (in a little butter, it adds to the colour and flavour) and it makes heaps but they soon get gobbled up by kids and adults alike.