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Mini Quiche Recipe (3 Flavours!) – Evolving Table

Mini quiches are a delightful and versatile dish, perfect for any occasion, from brunch gatherings to elegant afternoon tea. With their buttery crust and scrumptious fillings, they’re sure to impress your guests. The beauty of mini quiches lies in their adaptability; you can fill them with nearly anything you fancy. In this article, we’ll explore three tantalising flavours that showcase the deliciousness these little gems have to offer.

What You’ll Need

For the Crust:

• 1 cup all-purpose flour
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 tsp salt
• 3-4 tbsp cold water

For the Filling (Base Ingredients):

• 4 large eggs
• 1 cup milk (or cream for a richer quiche)
• Salt and pepper, to taste

Flavour Variations:

1. Classic Lorraine

• Ingredients:
  • 1 cup cooked and crumbled bacon
  • 1 cup grated Gruyère cheese
  • 1/4 cup finely chopped onion (optional)

2. Spinach and Feta

• Ingredients:
  • 1 cup fresh spinach, wilted and chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sun-dried tomatoes, chopped (optional)

3. Mushroom and Cheese

• Ingredients:
  • 1 cup sliced mushrooms (button or cremini)
  • 1/2 cup grated cheddar cheese
  • 1 clove garlic, minced
  • Fresh thyme or parsley for garnish

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, combine the flour and salt. Add the chilled butter and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
2. Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
3. Form the dough into a disc, wrap it in clingfilm, and chill in the refrigerator for at least 30 minutes.

Step 2: Prepare the Fillings

While the crust is chilling, prepare the fillings for each flavour variant.

For the Classic Lorraine:

• In a skillet, cook the chopped onion until translucent, then add the bacon to warm it through. Remove from heat and let it cool slightly.

For Spinach and Feta:

• Wilt the spinach in a pan over medium heat until just wilted. Remove from the heat and chop finely. Combine with feta and sun-dried tomatoes.

For Mushroom and Cheese:

• In a skillet, sauté the mushrooms and garlic until softened and the liquid has evaporated. Remove from heat and allow to cool.

Step 3: Assemble the Mini Quiches

1. Preheat your oven to 190°C (375°F).
2. Roll out the chilled pastry on a lightly floured surface to about 3mm thick. Using a round cutter or a glass, cut out circles to fit mini tart tins or a muffin tray.
3. Gently press the pastry circles into the tins, trimming away any excess.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
5. Divide the filling of your choice evenly among the pastry cases. Pour the egg mixture over the fillings until just full.

Step 4: Bake

1. Bake in the preheated oven for 20-25 minutes, or until the egg filling is set and the tops are lightly golden.
2. Remove from the oven and let them cool in the tins for a few minutes before transferring to a wire rack.

Serving Suggestions

Mini quiches can be served warm or at room temperature, making them perfect for picnics or parties. Pair them with a crisp green salad for a light lunch or enjoy them on their own as a snack. You can also offer a selection of dips or sauces on the side for an extra touch.

Conclusion

With just a few simple ingredients, these mini quiches offer a delightful way to mix and match flavours, catering to different tastes and preferences. Make them ahead of time and store them in the fridge for an easy grab-and-go snack. Whether you choose the classic Lorraine, the vibrant spinach and feta, or the earthy mushroom and cheese, these mini quiches are bound to be a hit. Enjoy experimenting with your own combinations and let your creativity evolve in the kitchen!