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Mini Quiches

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Ingredients Method

Ingredients
  

For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • 3 to 4 tablespoons ice water
For the filling:
  • 4 large eggs
  • ¾ cup milk or half-and-half
  • Salt and pepper to taste
  • ½ cup shredded cheese cheddar, Swiss, or gruyère work well
  • Optional add-ins: chopped spinach diced ham, caramelized onions, or sun-dried tomatoes

Method
 

  1. Make the crust: In a bowl, mix the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture looks crumbly. Add ice water one tablespoon at a time until the dough just comes together. Shape it into a disc, wrap it, and chill for 30 minutes.
  2. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and cut circles large enough to fit into a mini muffin pan. Press each round gently into the cups.
  3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese and any fillings you like.
  4. Pour the mixture evenly into the prepared crusts, filling each about three-quarters full.
  5. Bake for 18 to 20 minutes, or until the centers are set and the tops are lightly golden.
  6. Let them cool for a few minutes before removing from the pan. Serve warm or at room temperature.