Mini Quiche Recipe

Step 1

Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.

Step 2

Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.

Step 3

Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.

Step 4

Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into 4" mini quiche tins with removable bottoms, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.

Step 5

Preheat oven to 350F (175C).

Step 6

Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex, pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.

Step 7

Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.

Step 8

Then prepare all the fillings and have everything measured out and ready to go.

Step 9

Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.

Step 10

For each pastry add the cheese first. On the bottom.

Step 11

Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.

Step 12

Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.

Step 13

Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.

Step 14

To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.