Mini Quiche Meaty Veggie (Printable Version)
Flaky mini quiches with meaty and veggie fillings, creamy egg base, and fresh herbs for garnish.
# What You'll Need:
→ Pastry
01 -
2 ¾ cups all-purpose flour
02 -
1 cup unsalted butter, cold and cubed
03 -
1 teaspoon fine sea salt
04 -
4-6 tablespoons ice-cold water
→ Egg Base
05 -
3 large eggs, room temperature
06 -
¾ cup heavy cream
07 -
¼ cup whole milk
08 -
Salt and freshly ground black pepper, to taste
→ Filling Options
09 -
3 strips bacon
10 -
½ medium white onion, finely sliced
11 -
1 cup spinach, finely chopped, packed
12 -
1 cup mushrooms, finely chopped, densely packed
13 -
1 clove garlic, minced
14 -
1 cup grated Gruyère cheese, packed
15 -
Fresh herbs for garnish (chives, parsley, thyme)
# Step-by-Step Guide:
01 -
In a food processor, combine flour, cold cubed butter, and salt. Pulse 15-20 times until mixture resembles coarse breadcrumbs. Slowly add 2 tablespoons ice-cold water while running on low speed; then increase to high and process for 30 seconds until dough forms a ball. Add additional water (½ tablespoon increments) if needed, up to 4 tablespoons total. Remove dough.
02 -
Turn dough onto a floured surface, gather loose bits, and form into a smooth ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
03 -
Whisk together eggs, heavy cream, whole milk, salt, and pepper in a bowl. Chill until needed.
04 -
Heat 2 teaspoons oil in a pan over medium heat. Cook bacon until crisp, then remove and chop into small pieces. Set aside.
05 -
Using bacon fat, cook finely sliced onion until soft. Transfer to a bowl and set aside.
06 -
Clean the pan, melt 1 tablespoon butter over medium heat, sauté mushrooms until softened. Add garlic and cook 1 more minute. Add spinach and cook until wilted. Transfer to a bowl and set aside.
07 -
Preheat oven to 350ºF. Roll chilled dough on a floured surface to 3-4 mm thickness. Cut 3-inch rounds and press each into a 12-cup muffin pan. Prick bases with a fork.
08 -
Bake shells for 5 minutes until slightly puffed. Gently press down each shell with the back of a spoon.
09 -
Layer grated cheese in each partially baked shell. Add chosen filling combinations: meaty (bacon, onion, mushroom, spinach) or veggie (mushroom, spinach). Pour egg mixture evenly to just below rim.
10 -
Bake at 350ºF for 20 minutes or until egg mixture is set and tops are lightly golden. Cool briefly before removing from pan.
11 -
Sprinkle chopped fresh herbs on top. Serve warm or at room temperature.
# Additional Notes:
01 -
Ensure the dough is cold to achieve a flaky crust. Avoid overworking the dough to keep it tender.