If you see this picture and immediately think of a buffet back in the 80`s, think again (or taste them…). These mini quiches are so nice, delicious, and if you’ve a little extra time their ideal for parties, hosting, or just as little treats.
I made these little quiches for a party that was suppose to celebrate the 60`Th anniversary to the place that I live in. The people who planned this party gave each family a certain thing to make, by the first letter of the family name. We got in the quiches and savory pastries category, so I decided to make these little ones, who are easier (and look nicer) to serve in a large buffet.
Well, never mind that this party was quite a mess, these seemed to be a small success (or maybe because there was not a lot of food, but let me be optimistic), they were gone before I noticed.
This is one of the longest recipes that I wrote, but I must say that it doesn’t take as much time as you may think to prepare these little beauties. You just need the time to chill the pastry and roll it, but if you put the rolled and shaped pastries in the tin, you could keep it in the freezer for weeks- and when you want to make some, make the filling, fill them and put them strait in the oven.
The filling here are just suggesting, you can be you your imagination and fill these with almost anything.
Quiche pastry / adapted from epicurious (makes 24 muffin/cupcake size quiches, this can be easily halved):
2 cup flour
180 gr. Butter, chilled
1/2 teaspoon salt
1 teaspoon sugar
7 tablespoon very cold water
Filling: (makes 24 mini quiches)
250 ml. half and half
200 ml. sour cream
150 ml. plain yogurt
Salt, ground white pepper
Pinch of nutmeg
Sweet potato filling: (makes 12 mini quiches)
1 medium sweet potato, cut into small cubes
Few springs of fresh thyme
Caramelized onion filling: (makes 12 mini quiches)
1 tablespoon butter
2 medium red onions, cut into thin slices
1 tablespoon packed brown sugar
1 teaspoon balsamic vinegar
Salt, freshly ground black pepper
Making the pastry:
Place the flour, the sugar and the salt in the bowl of a food processor and process to mix.
Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball, wrap in Clingfilm and chill for at least 30 minutes.
Roll the pastry into 1/2 cm. thin sheet, using a cookie cuter, cut rounds and place into the muffin tin. Put in the freezer for at least 20 minutes.
Make the filling:
Combine all of the ingredients until you get a smooth mixture.
Make the sweet potato filling:
Bake the sweet potato cubes in an oven that was preheated to 200º C. for about 20 minutes, until tender. Sprinkle the thyme leafs and mix.
Make the Caramelized onion filling:
In a medium frying pan, heat the butter, and then add the onions. Cook on a small heat for about 30 minutes, until the onions are tender and dark golden. Add the sugar and the balsamic vinegar and cook for 10 minutes. Season to you taste with salt pepper.
Assemble the quiches:
Preheat oven to 180º C.
Bring out the dough from the freezer, fill it with enough filling (about 3/4 to the top), and add one of the fillings.
Bake in the preheated oven for about 25 minutes until filling is firm. Take out from the over, let rest in the tin for 5 minutes, and then transfer mini quiches on a cooling rack. Eat in the same day, keep covered in room temperature.Naama