These tiny quiches are a great and flavorful bite-sized appetizer. You can experiment with different filling combinations, making exciting little appetizer options for your party guests.
- Ready in: about an hour
- Complexity: medium
- Pie Dough:
- 1 1/3 cups all-purpose flour
- 1/2 cup cold butter
- 1/4 cup water
- 1 egg
- 3/4 cup heavy cream
- Assorted filling items, such as bacon, ham, onion, leek, broccoli, asparagus, basil, zucchini, cheddar cheese, gruyere, swiss, pepper-jack cheese
Blend the four and butter, with a food processor, pastry blender or even by hand, until it has the texture of course meal. Add the water slowly, while using the food processor or mixing with a spoon. You may not need the whole quantity of water, add part of the water at a time, blend until the flour and butter begins to adhere, but does not form a single mass without being pressed together. Be careful not to over blend or your pie dough will be tough instead of flaky. Chill the dough for approximately 30 minutes.
When the dough is firm and chilled, roll out on a lightly floured cloth-covered surface. Roll out the dough, then cut out small circles, which will be pressed into a mini tart or muffin pan. Preheat the oven to 350 degrees.
Lightly beat the egg and stir in the cream. Prepare any items to be placed in the quiches. If you would like to include bacon, onion, broccoli, asparagus or other vegetables, it is important to precook any items. When the filling items are cook and diced into small pieces. Place the filling ingredients in the bottom of the mini-quiches, be sure not to overfill the small quiches, but don't under-fill as the quiche will not be as delicious. Fill the quiches almost to the top with the filling.
Once the quiches are together, cook in a 350 degree oven for 20-25 minutes, until the curst is golden brown.