Mini Quiche
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Pastry Dough
- 285 grams butter
- 75 grams water
- 380 grams flour
- 8 grams salt
Cheese Mix
- 75 grams gruyere, grated
- 75 grams cheddar, grated
Egg Mix
- ½ cup cream
- ¼ cup milk
Spinach Quiche (makes 10)
- 1 tablespoon butter
- 100 grams spinach
- salt and pepper
Mediterranean Quiche (makes 10)
- 20 grams feta
- 25 grams sun dried tomatoes, finely chopped
- 34 grams olives, sliced
Corn and Onion Quiche (makes 10)
- 10 cherry tomatoes, halved
- 1 small onion, sliced
- 1 tablespoon olive oil
- ½ teaspoon brown sugar
- ½ teaspoon balsamic vinegar
- 1 corn cob, hulled and corn kernels sliced off
Instructions
Pastry Dough
- Place the butter and water into the bowl of a stand mixer. Mix on a low speed until the butter starts to break down.
- Add the flour and salt and mix until just combined. Wrap the dough in cling film and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface to a thickness of 3mm. Cut out 30 rounds of pastry using an 8cm circle cutter.
- Press each pastry round into a muffin tin that has been lightly greased with spray oil.
- Refrigerate for at least 30 minutes before using.
Cheese Mix
- Grate the cheeses and combine in a bowl. Set aside until needed
Egg Mix
- Add the eggs to a large bowl, along with the milk and cream. Mix until thoroughly combined.
Spinach Quiche
- Melt the butter in a frypan over medium heat. Add the spinach and season with salt and pepper. Saute for 1 minute, until just wilted.
- Divide the spinach among the pastry casings.
Mediterranean Quiche
- Divide the semi-dried tomatoes, olives and crumbled feta among the pastry casings.
Corn and Onion Quiche
- Heat the olive oil in a saucepan over a medium low heat. Add the onions and sauté for 20-25 minutes, until browned and softened. Add the brown sugar and balsamic and cook for another 5 minutes.
- Divide the onion mix and corn kernels between pastry casings. Top with 2 cherry tomato halves
To Assemble
- Top each quiche with 1 teaspoon of cheese mix. Add 1 tablespoon of egg mix, the mixture should not quite come up to the top of the pastry casing. Sprinkle a crack of pepper over each quiche.
- Bake at 180 °C for 20-22 minutes, until golden brown on top.