I made mini quiches for this baby shower. Although these take more time than I would spend on any given morning, they are delicious for a special occasion. I used red onion, red bell pepper, black forest ham and a blend of shredded mozzarella and parmisan cheese.
adapted from bhg.com
1 recipe Pastry Dough
1/2 cup shredded Italian-blend cheese
1/4 cup finely chopped red sweet pepper
1/4 cup finely chopped ham
3 tablespoons diced red onion
1 1/2 teaspoons all-purpose flour
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
1/2 cup heavy cream
Preheat oven to 375 degrees F. Shape chilled Pastry Dough into twenty 1-1/2-inch balls. Place each ball into a 2-1/2-inch muffin cup. Press dough into bottoms and up sides of muffin cups. Set aside.
For filling, in a medium bowl combine cheese, sweet pepper, the 1/4 cup pancetta, the green onion, flour, Italian seasoning, salt, and black pepper. Divide mixture evenly among pastry shells.
In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling in each pastry shell.
Bake about 20-25 minutes or until filling is set. Let stand in muffin cups for 5 minutes. Using a small sharp knife, gently loosen edges of the shells from the sides of muffin cups; remove from the cups. Cool slightly. Serve warm.
cups all-purpose flour
cup cold butter
- 1/4 – 1/3
cup ice water
In a medium bowl stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Wrap in plastic wrap and chill for at least 1 hour.