Mini Quiches

Quiche Filling:

• 4 large eggs

• 1/2 cup milk of choice

• 1/2 tsp salt

• 1/2 cup shredded cheese of choice

• Optional seasonings: 1 tsp pepper, paprika, garlic powder, onion powder

Optional Additions Ideas:

• Spinach & Baby Bella mushroom, finely chopped

• Spam, red onion, bell peppers

• Bacon & kale

• Sausage & bell peppers

  
  

Crust:

• 1 cup flour

• 1/2 tsp salt

• 6 tbsp unsalted butter, cold and cubed

• 2 tbsp cold water (add more if too dry)

Step 1:

In a medium-sized bowl, add flour and salt. Whisk until combined.

(1 cup flour, 1/2 tsp salt)

Step 2:

Then, add the cubed cold butter and cold water. Begin to knead the butter into the flour with your hands. I like to coat all of the cubes in the flour first and flatten each cube between two fingers, tossing them back in to repeat. Your hands will start to warm the butter, and a dough will form.

(6 tbsp unsalted butter, cold and cubed 2 tbsp cold water)

Step 3:

Once a crust dough has formed, form a flat disc and wrap with cling wrap. Refrigerate for 30 minutes - 1 hour. If you're short on time, I find that a shorter fridge time while you're prepping other ingredients works just fine too!

Step 4:

Preheat the oven to 390 degrees Fahrenheit. Meanwhile, add all quiche-filling ingredients together in a separate bowl. Whisk until combined.

(4 large eggs, 1/2 cup milk of choice, 1/2 tsp salt, 1/2 cup shredded cheese of choice, other seasonings of choice)

Step 5:

Remove your crust dough from the fridge and roll out thinly on an even surface with a sprinkle of flour. Cut the dough into squares with sides about the length of the diameter of your muffin tin circles. Press the squares into the muffin tins, ensuring the sides are adequately covered. Make some holes on the bottom of your pastry dough with a fork and bake in the oven for 10 minutes.

Step 6:

Allow the crusts to cool for 10 minutes. Then, add your quiche egg mixture into each muffin tin until about 4/5ths of the way full. Bake for another 10-15 minutes, or until the tops of the quiches are golden brown.

Step 7:

Allow the quiches to cool before storing in the fridge for up to three days, or enjoy while warm! I recommend popping them in the air fryer before you eat after being in the fridge <3