Mini Quiches
The perfect brunch any day of the week. Customize the filling with whatever you have on hand with this easy recipe!
Mini Quiches
Description
You can’t go wrong with cheese and eggs in a pastry! being able to throw in whatever leftover veggies, meat, or cheese you have is the perfect way to save food from going to waste. Three of our favorite combos were the Potato & Bacon, Garden Veggie, and Ham & Cheddar (recipe variations below) – but feel free to throw in sausage instead of bacon, sub frozen peas for broccoli, or any kind of cheese. Have fun with it!
Serves 4.
Ingredients
For the Crust:
- 2 cups All-Purpose Flour
- 3⁄4 cup + 2 tablespoons Cornstarch
- 1⁄2 teaspoon Salt
- 1 cup Butter, cold & cubed
- 1⁄4 cup Water, cold
- 1⁄2 a large Egg (2 tablespoons)* * To halve a raw egg, crack into a small bowl and whisk just until smooth. Measure out 2 tablespoons.
- 2 Eggs
- 3⁄4 cup Half & Half, milk, or milk alternative
- 1⁄4 teaspoon Salt
- 1⁄4 teaspoon Pepper
Instructions
1. Make the crust: In a large bowl, stir together the flour, cornstarch and salt. Add the cold, cubed butter and cut into the flour mixture with a pastry cutter or fork until the mixture looks sandy and the butter pieces are pea-sized.
2. Whisk together the water and egg and pour into the flour mixture. Mix together with a wooden spoon until a dough forms. Knead a few times with your hands as necessary to form a cohesive dough. Place on a countertop and pat into a disk about 1 inch thick. Wrap in plastic wrap to chill for at least 1 hour.
3. Roll dough about 1/8 – 1/4 inch thick. Cut and place into tart pans, cover with plastic wrap and refrigerate until ready to use. Can be done 1-2 days in advance.
4. Make the egg filling: whisk together the eggs, half & half, salt and pepper until smooth. Set aside until ready to use.
Notes
Pro tip: Add your filling ingredients first – the vegetables, cheese, and meats, then pour your egg mixture over the top to fill in the cracks. It ensures that you’ve got cheese/meat/veggies in every bite, and you don’t have to worry about all of your ingredients sinking to the bottom of your egg mixture before filling.
Recipe courtesy of learninghowtocook.com
