Description
If you are looking for an easy appetizer, this Mini Quiche recipe is sure to impress! With a perfectly flaky crust and three amazing flavours, this quiche recipe is a winner. You have got to give this springtime classic a try for Easter!
Ingredients (Serves 9)
For the Pastry Dough
- 2¼ cups (300 grams) All-Purpose Flour
- 1 teaspoon Salt
- 3/4 cup (185 grams) Unsalted Butter, cold & cubed
- 8-10 tablespoons Water, ice cold
For the Custard Filling
- 4 Eggs, large
- 1½ cups Heavy Cream
- ¼ teaspoon Pepper
- ¼ teaspoon Chilli Flakes
- ¼ teaspoon Dehydrated Parsley
- ¼ teaspoon Dry Mustard
For the Filling Flavours
Spinach & Garlic Filling
- ½ tablespoon (8 grams) Unsalted Butter
- 4 cups Baby Spinach, sliced
- 2 Garlic Cloves, minced
- Pinch of Salt
Mushrooms & Green Onions
- ½ tablespoon (8 grams) Unsalted Butter
- 3 (90 grams) Bella Mushrooms, diced
- 1 Bunch Green Onions
- Pinch of Salt
Sundried Tomatoes, Basil & Pesto
- 4-5 (70 grams) Sundried Tomatoes, diced
- 8-12 Basil Leaves, sliced
- 2 tsp Pesto
Cheeses
- ½ cup (40 grams) Gruyere Cheese, Grated
- ½ cup (40 grams) Aged Cheddar Cheese, Grated
- ½ cup (40 grams) Parmesan Cheese, Grated
Method
- In a bowl add the flour and salt. Give it a quick whisk.
- Toss in the cold cubed butter and using a pastry blender/fork/food processor cut the butter into the flour until the mixture gets a crumb-like texture. Now pick a little of the mixture at a time and gently rub the butter-flour mixture between the palm of your hands to flatten the butter. Do not overdo this step. You do not want the butter to melt with the heat from your hands.
- Add ice cubes to the cold water and using a spoon start adding four tablespoons of water to start and then add just as much water as you required to bring the dough together. Now toss the dough onto parchment paper and with the help of the parchment paper press the dough together. This will prevent the heat from your hands from melting the butter.
- Once the dough has come together flatten it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- To line the mini quiche tarts with the dough, roll out the chilled dough on a lightly floured clean work surface. Dust a little of the flour on top of the dough. Now, gently roll the dough to about a centimeter’s thickness. Using a bowl as a stencil cut out the dough about an inch bigger than the diameter of the mold as the dough has to go down into the mold to take its shape. Now place the cut-out dough into the mold and gently press it down into the mold making sure not to stretch the dough. Using your fingers or a handy dandy tool gently press the dough at the bottom and against the wall of the mold to get a well-shaped quiche.
- Use a knife and trim off the excess dough on top of the mold. Once you have lined all the mini quiche molds, place them in a baking tray, cover them with plastic wrap, and refrigerate them for 15 minutes.
- This is a good time to prep all the fillings and grate the cheeses.
- In a bowl whisk together the eggs, heavy cream, pepper, chili flakes, dehydrated parsley, and dry mustard, and set it aside.
- For the Mushroom and Green onion, clean the mushroom with a clean kitchen towel and then dice them up. Cut the green onion separating the white onions from the green stalks. Now, in a heated skillet on medium-high heat melt the butter, once the butter has melted, add the white onion, and sauté till the onions turn translucent. Now add the diced mushrooms and sauté until the mushrooms are cooked. Season with salt, give the filling one mix, and take it off the heat. Transfer to a bowl and allow it to cool.
- For the Spinach and Garlic, to a heated skillet on medium heat, toss in the butter, once the butter has melted add the garlic, and as soon as the garlic has started to get a little colour and has lost its raw flavour, toss in the spinach. Cook until the spinach has wilted. Season with salt and take it off the heat. Transfer to a bowl to cool.
- If the spinach and mushrooms release any juices, drain the juices through a sieve before adding them to the pie dish.
- For the Sundried Tomatoes, Basil, and Pesto filling, dice the sundried tomatoes and slice the basil. Keep them separate. I have used store-bought Pesto.
- In a bowl mix the three kinds of cheese and keep aside.
- Preheat the oven to 350F (175C).
- Take the quiche tarts out of the refrigerator and with a fork pierce holes at the bottom of the quiche tarts.
- To build the quiches, distribute some of the cheese at the bottom of the pastry dough, then start filling in the different fillings, now spoon in the custard and top with some more cheese, and garnish with some of the fillings again.
- Place the mini quiches on a baking sheet and place them into the oven to bake for about 40-45 minutes or until the center filling has set and the top has turned golden.
- Allow the quiches to cool for 10-15 minutes so that they get a chance to firm up and release from the molds with ease.
