Mini Quiches
Hey my dudes!
Mini quiches are the perfect finger food for any party or gathering. Not only are they easy to make, but they’re also delicious and customizable. And the best part? You don’t have to be a master chef to pull it off!
How they’re made
To make the crust for the mini quiches, you’ll need to start by grating really cold butter and mixing it together with flour and salt until it forms a shaggy dough. This is my favorite way to incorporate butter into a pie dough. The dough needs to be chilled in the refrigerator for at least an hour (or overnight) to rest. Once it’s rested, roll out the dough until it’s thin, then cut out circles using a ring cutter that is slightly larger than each mold. You’ll then place the dough inside oiled molds and press it down, fluting the edges and trimming off any excess dough. The crusts can then go back into the freezer or fridge until you’re ready to fill them.
For the filling, I beat together five eggs with 5 dL of cream. I should’ve made with only 2 eggs and 2 deciliters of cream because I had way more than needed, but you live and you learn. Then I add in Västerbotten cheese and defrosted chopped spinach.
These mini quiches are perfect for parties because they’re easy to make ahead of time and serve. If you want to mix up the filling, try adding diced bacon, mushrooms, or even sun-dried tomatoes. You can also experiment with different cheeses to find your favorite flavor combination. If you are using a soft cheese like chèvre or mozzarella put pieces of cheese directly into the shell. Then pouring the batter around it instead of mixing it into the batter.
If you’re looking for a tasty and easy appetizer to serve at your next party, give these mini quiches with spinach and green peas a try. With a little bit of effort and some simple ingredients, you’ll have a dish that will be sure to impress your guests.
Mini Quiche with Spinach and Green Peas Recipe
Ingredients
- 1 round of pie dough
- 2 eggs
- 2 dL cream
- Pinch of salt
- Pinch of pepper
- 25 g cheese such as Vasterbotten or cheddar, grated
- 25 g frozen spinach defrosted and squeezed dry
- 1/2 cup green peas
- Additional cheese for topping
Instructions
- In a large mixing bowl, combine the flour and salt. Add the grated butter and mix with your hands until the mixture resembles coarse crumbs.
- Add enough cold water to form a shaggy dough. Do not overmix or add too much water.
- Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour or overnight.
- Preheat the oven to 400°F (200°C). Grease a mini muffin pan.
- On a lightly floured surface, roll out the dough until it is about 1/8 inch thick. Use a cookie cutter or a small glass to cut out circles of dough slightly larger than each muffin cup.
- Gently press each dough circle into a muffin cup, being sure to press the dough into the bottom and up the sides. Trim off any excess dough.
- In a mixing bowl, whisk together the eggs, cream, salt, and pepper. Stir in the grated cheese, spinach.
- Add the peas to the bottom of the shells
- Spoon the egg mixture over the pea into the prepared dough cups, filling each about 3/4 full. Top each quiche with a sprinkle of additional cheese.
- Bake for 20 to 25 minutes or until the quiches are golden brown and set in the middle.
- Allow the quiches to cool in the pan for a few minutes before removing them to a wire rack to cool completely.