Mini Quiches

posted by Polar Bear 02-26-102 1:06 PM

Mini Quiches

1 3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter
1 large egg
1/2 cup sour cream
2 cloves garlic, minced
1 large shallot (or small onion), minced
2 tbsp butter
4 large eggs
4 to 6 oz grated gruyere, cheddar, dry Jack or other cheese
1 cup light cream or milk
1/2 tsp salt
1/4 tsp coriander
1/4 tsp nutmeg
1/8 tsp black pepper

Combine flour, baking powder 1/4 tsp salt; blend in butter to the texture of cornmeal. Beat 1 egg with sour cream; pulse into flour mixture in a food processor or stand mixer (or mix by hand). Knead 10 to 12 strokes by hand. Wrap with plastic film and chill at least one hour.

Saute garlic and shallot in 2 T butter until tender, 3 to 5 minutes (10 minutes for onion). Beat 4 eggs well; add shallot mixture, cheese, cream (or milk), 1/2 tsp salt, coriander, nutmeg, and 1/8 tsp black pepper and desired filling (below).

Roll out pastry into a thin 12 by 16 inch rectangle and cut into 2﷓3/4 inch rounds (gather up scraps, roll out and cut too). Fit into 4 doz mini-muffin cups, dot each with 1 T filling and bake until golden, 10 to 15 minutes. Serve warm, at room temperature or reheat 10 minutes on jelly roll pan at 325 degrees.


Vegetable: Steam or saute until tender 10 oz fresh or frozen spinach, mushrooms, leeks, asparagus, broccoli, brussels sprouts, cauliflower, corn, onions or other vegetable; drain well if appropriate. Chop finely.

Seafood: Cut 8 to 12 oz cooked lobster, crab, surimi (imitation crab), shrimp, scallops or other seafood in 1/4 inch dice. If desired, add 1/2 c finely chopped vegetables for color, e.g., roasted bell pepper, peeled tomato, etc.

Lorraine: Cut 8 to 12 oz ham in 1/4 inch dice. Press half the meat into crust so it won't float; add remainder to egg mixture.

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