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Individual Quiches

Chef.at.Home's picture
Ingredients
Pastry (for 12 pans)
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Pinch
  Unsalted butter 8 Tablespoon (1 Stick)
  Egg 1 Large, beaten with 1-2 tablespoons cold water
  Cold water 2 Tablespoon (For Beating Egg)
For custard
  Eggs 12 Large
  Milk 2 1⁄2 Cup (40 tbs)
  Heavy cream 2 1⁄2 Cup (40 tbs)
  Cheddar cheese 1⁄2 Pound, finely grated (2 Cup)
  Gruyere cheese 1⁄2 Pound, finely grated
For fillings
  Asparagus 12 Ounce
  Peeled cooked shrimp 6 Ounce
  Cooked shucked mussels 6 Ounce
  Chopped fresh parsley 2 Tablespoon
  Black olives 12
  Smoked salmon 6 Ounce, cut into thin strips
  Chopped fresh chives 2 Tablespoon
  Pepper red 1
  Salt To Taste
  Pepper To Taste
Directions

To make the pastry, sift the flour and salt into a mixing bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
Mix to a stiff dough with the beaten egg mixture.
Knead the dough very lightly on a floured surface until smooth.
Roll out the pastry to about 1/8 inch thick, then cut into rounds about 5 inches in diameter, re-rolling the trimmings to obtain 12 rounds.
Neatly line twelve 4-inch tartlet pans with the pastry rounds, then trim the edges.
Place the lined pans on baking sheets and chill.
To make the custard, lightly beat the eggs together in a large mixing bowl with the milk and the cream.
Season, then stir in the cheeses.
To make asparagus quiches, scrape the asparagus stalks to the tips using a potato peeler.
Remove the tips, then slice the stalks thinly, on a slant.
Blanch the asparagus in boiling salted water for 3-4 minutes, until just tender.
Put into a colander and refresh under cold water.
Drain the asparagus well on paper towels.
Divide the blanched asparagus equally among the pastry lined pans, then fill each one with the custard mixture.
Bake in a preheated 425° oven for 20-25 minutes, until the custard has set.
Allow the quiches to cool in the pans for a short while before unmolding.
To make shrimp and mussel quiches, make another batch of pastry and line 12 tartlet pans.
Divide the shrimp and mussels equally among the pans, then fill with the custard mixture.
Sprinkle with parsley and garnish with olives.
Bake as for asparagus quiches.
To make smoked salmon quiches, broil the red pepper until the skin is charred, turning the pepper to cook it evenly.
Allow to cool, then pull off the skin.
Remove the core and seeds, and cut the pepper into thin strips.
Use to garnish the smoked salmon quiches.
Make another batch of pastry and line 12 tartlet pans.
Divide the salmon equally between the pans, and sprinkle with chopped chives.
Fill with the custard mixture.
Bake as for asparagus quiches.
Serve the quiches warm or cold.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Baked
Interest: 
Healthy

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