Miniature Quiches

 


Buttery miniature quiche shells filled with custardy surprises are always a cocktail favorite. Use our Pâte Brisee recipe for the crust and bake the tiny quiches in 2- or 3-inch tart molds.

1. One recipe of Pâte Brisee will produce about 16 two-inch tarts. One recipe of Basic Quiche Custard will fill a similar number of tarts. Yield will vary slightly depending on size of tart molds used.

2. Prebake the shells at 375℉ for 10 minutes. Cool slightly, unmold, set on baking sheets and place a spoonful of your chosen filling in each shell (see our list of favorites). Spoon in basic quiche custard to cover filling and come just below the edge of the tart shell.

3. Bake at 375℉ for 10 to 15 minutes or until filling is puffed and lightly browned. Serve immediately.

Basic Quiche Custard

1½ cups heavy cream
3 large eggs
salt, pepper, grated nutmeg to taste

Whisk cream and eggs together thoroughly. Add seasoning to taste. Reserve until baking time. 

1½ cups custard, enough for one 10-inch quiche or sixteen 2-inch tarts.

SOME FAVORITE QUICHE FILLINGS:

(About 1 tablespoon per 2-inch tart)
  • Crumbled imported Roquefort cheese and diced unpeeled apple in equal amount
  • Finely minced smoked salmon with chopped fresh dill to taste
  • Equal parts of chopped ham and grated Gruyere. Whisk Dijon-style mustard to taste into the basic custard
  • Mushrooms sauteed in sweet butter.
  • Equal parts red and green pepper, sauteed in sweet butter until tender.

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