Today I'm catering a H'ordeuvres party and am making lots of mini quiches, as well as other appetizers... I am making Broccoli Cheddar Mini Quiches for the party but also Ham and Camenbert to freeze and keep it at home.
Once these mini quiches are frozen you can pop them in a hot oven for a few minutes and have a delicious snack anytime of the day.I lay them in a cookie sheet in the freezer until frozen and them transfer to a ziplock bag.
Ingredients: for 48 mini quiches:
4 sticks of unsalted butter softened
3 cups of flour
2 teaspoons of salt
4 tablespoons of ice cold water
6 egg yolks
3 cups of milk or cream
a touch of freshly grated nutmeg
Salt and Pepper to taste
Add ons: (as much as you want)
Shredded cheddar cheese
Chopped broccoli florets
Camenbert, gruyere or Brie cheese in small chunks
Cooked chopped bacon
And the list goes on...
In a large bowl mix all pastry ingredients and with clean hands mix them well. Form into a ball and wrap in plastic film. Refrigerate for at least 1 hour.
Preheat oven to 375F.
Roll out the pastry dough on a lightly floured surface to desired thickness. With a biscuit cutter or the bottom of a glass, cut circles and transfer them to a mini cupcake pan . You may need to try different cutter sizes to fit the inside of a cupcake pan.
In a large mixing bowl, beat the eggs. Whisk in the milk, nutmeg, salt and pepper.
At this point if you want different flavors on different quiches divide the egg mixture in to smaller bowls. Add the fillings to each bowl.
Pour enough filling to fill the cups and bake them for 20 minutes or until set.