This recipe makes 24 personal quiches
Dough Ingredients
1½ cups all purpose flour
¾ cup cold butter cut into small pieces
¼ cup “fancy” shredded hard cheese (Mexican blend)
¼ cup shaved parmesan cheese
3 tbsp cold water
Quiche Ingredients
1 medium onion cut to small bits
½ tbsp canola oil
2 tbsp salted butter
OR
2 tbsp unsalted butter + a pinch of salt
6 eggs, beaten
2 cups milk
1 cup heavy Cream
1 cup of finely chopped mixed herbs (parsley, dill, Thyme, marjoram…)
2-3 tbsp chives chopped to ¼ inch pieces
1/2 tsp Salt
1/2 tsp pepper
1/2 tsp fresh ground nutmeg
Fresh Goat Cheese:
10 oz Creamy Fresh Goat Cheese
PREPARATION:
Dough
- In a mixer bowl with a paddle attachment mix flour & butter until mostly mixed
- Mix shredded and shaved cheese into dough & add water
- Mix until a ball forms
- Place in the fridge for 30 mins.
Quiche Filling
- In a hot skillet caramelize onion with oil and butter. after the first few minutes lower the heat and continue caramelizing the onion for at least 15 minutes. [* see photos at bottom of post]
- Mix the rest of the Quiche Ingredients
- add the caramelized onion (hopefully it had time to cool a little), into the mixture.
Assemble Quiches
- Preheat oven to 350º F.
- Butter well 2 dozen muffin tins (I use “Wilton’s Cake Release” to butter the pan).
- cut dough into 24 even pieces, and using a rolling pin form each into a little triangle (~3” sides).
- Place triangle in buttered tin (“corners” should reach the top of pan) [** see photos at bottom of post]
- When you are done lining the pan with dough, pour quiche filling into pan.
- cut goat cheese to 24 even pieces. Cut each piece into thin pieces and sprinkle on top of quiches.
- Bake in oven for 40 minutes, until top is golden brown
Photos:
* Caramelizing the chopped onion:
** Bottom of quiches:
