Imagine a delightful array of bite-sized mini quiches, each a perfect blend of flaky crust and creamy filling. These mini wonders are ideal for little fingers, making them a hit at family gatherings, children's parties, or as a fancy snack. Their customizable nature lets you tailor the fillings to your liking, ensuring a crowd-pleasing treat every time.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 25 minutes
Number of Servings and Serving Size
- Makes about 24 mini quiches
- Serving Size: 1 mini quiche
Ingredients
For the Pastry
- 200 grams (7 ounces) all-purpose flour
- 100 grams (3.5 ounces) unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 2-3 tablespoons cold water
For the Filling
- 4 large eggs
- 240 ml (1 cup) heavy cream
- 100 grams (3.5 ounces) grated cheese (cheddar, Gruyere, or your choice)
- 100 grams (3.5 ounces) ham, finely chopped
- Salt and pepper, to taste
- Optional: chopped vegetables (bell peppers, onions, spinach)
Method of Preparation
- Prepare the Pastry: In a bowl, mix flour and salt. Add butter and rub into the flour until the mixture resembles breadcrumbs. Add water, a tablespoon at a time, until the dough comes together. Wrap in cling film and chill for 20 minutes.
- Preheat oven to 180°C (356°F). Roll out the pastry on a floured surface and cut into rounds. Press these into a mini muffin tin.
- Prepare the Filling: Whisk eggs, cream, salt, and pepper in a bowl. Stir in cheese and ham (and vegetables, if using).
- Pour the filling into the pastry cases. Bake for 20-25 minutes until golden and set.
- Let cool slightly before serving.
Tips for Culinary Success
- Ensure the butter for the pastry is cold for the flakiest crust.
- Customize the fillings based on preferences – try different cheeses, meats, or vegetarian options.
- Don’t overfill the pastry cases to prevent spillage.
Frequently Asked Questions (FAQs)
- Can I make these ahead of time? Yes! Bake and then refrigerate. Reheat in the oven for best results.
- Can I freeze mini quiches? Absolutely. Freeze them after baking and then reheat in the oven.
- Any vegetarian filling suggestions? Try spinach and feta, mushroom and Swiss, or tomato and basil.