Mini quiches
Mini quiches, from above
Non vegEggLorraine

Mini quiches

Buttery little tarts with a wobbly cheese custard. Brunch, party, picnic: they go everywhere.

70 minTime
11 gProtein each
mildSpice
From Lorraine to the party tray2 chapters · 1 min read

Make it your way

Grandma's waySpinach and cheese mini quiches in shortcrust.
The original
414kcalsame
11 gproteinsame
2 gfibresame
70minutessame

Mini quiches.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Butter100 g, cold, cubed
Water3 tbsp, iced
Salt½ tsp, divided
Egg3
Fresh cream (thickened cream, heavy cream)½ cup
Milk¼ cup
Spinach2 cups, chopped
Onion1 small, finely chopped
Cheddar cheese¾ cup, grated
Nutmega pinch
Black pepper¼ tsp

Method

5 steps
  1. 1Rub butter into flour and half the salt, add iced water and press into a dough. Chill 20 minutes.
  2. 2Roll thin, cut 24 rounds and press into a greased mini muffin tin. Prick and bake at 190 C for 8 minutes.
  3. 3Wilt spinach with the onion in a dry pan; squeeze out the liquid.
  4. 4Whisk eggs, cream, milk, nutmeg, pepper and the rest of the salt.
  5. 5Divide spinach and cheese into the shells, pour in custard and bake at 180 C for 15 to 18 minutes.
Serve it like this

Serve warm or at room temperature on a tiered stand or tray, a few dressed salad leaves on the side.

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Make it a meal

What goes with Mini quiches: a bread or rice, a side, something to drink and something sweet.

On the side Indian style tomato soup40 min
On the side Œufs mimosa25 min
A little snack Fruit skewers with honey yoghurt dip20 min
To drink Pink lemonade15 min
To drink Chocolat chaud10 min
Something sweet Madeleines45 min
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