Mini Quiche Lorraine by Chef Jessica

Spring is upon us and the change of season brings other changes as well. We wear less clothing, spend more time outside and instead of eating heavy, hearty foods we begin to crave lighter fare, i.e. less soup, more salad; less stewing, more grilling. A great springtime meal is quiche and salad but for a gathering or party mini quiche is the perfect snack or appetizer. These mini quiche are cute, light, flavorful and extremely versatile. You can make the crust and custard and fill the quiche with anything you can think of. This is also a great way to utilize what you have on hand.

 

To begin making the quiche you must first make the dough which can be done in a food processor.

 

Dough

  • 1 stick butter, cubed
  • 1 1/3 cup flour
  • 1 tsp salt
  • 1 egg
  • 1 tsp garlic powder

Now to prepare the custard and filling! It follows a simple ratio of 2 eggs to 1 cup of heavy cream:

      Filling

  • 2 eggs
  • 1 cup heavy cream
  • Salt
  • Pepper

Season with salt and pepper and whisk to combine. The best way to fill the mini quiche with custard is with a plastic squeeze bottle but a turkey baster would work just as well. The filling is where you can get creative, because both the dough and custard are very basic and neutral in flavor.

 

 

For quiche Lorraine

  • ¼ lb thick cut ham (about ¼ inch), cubed
  • 4 oz Gruyere cheese, cubed

For mint-zucchini quiche

  • ¼ cup mint, chopped
  • 1 zucchini, grated
  • ½ cup grated pecorino Romano or parmesan cheese
  • 1 tsp olive oil

Mini Quiche: Makes 60

Step by step directions for printing:

1. In a food processor, combine dry ingredients and butter for dough. Pulse until it resembles coarse crumbs

2. Add egg and pulse until it forms a ball.  If the dough is too dry add cold water, 1 tsp at a time. Wrap with plastic wrap and refrigerate until cold, about 30 minutes

3. In a bowl, whisk heavy cream and eggs for the custard.  Season with salt and pepper, set aside for later

4. Preheat oven to 350⁰ F. *For mint-zucchini quiche only* In a sauté pan, cook zucchini in olive oil until tender. Add mint and cheese and season to taste, set aside. 

5. Roll out the dough to ¼ inch thick. Cut out 2 inch circles and form in a greased mini muffin tray.  Bake with pie beads for 12-14 minutes

6. Fill crust with filling and top with custard.  Bake for 12-14 minutes until set. Cool on wire rack

7. To serve reheat on a sheet tray at 350⁰ F until warm

Chef Jessica is a Jersey girl with an affinity for exotic dishes. She is talented and adventurous and recently discovered her love for French cuisine during an externship working at Chef Daniel Boulud’s namesake, Daniel. Jessica is currently enrolled at the Culinary Institute, and a celebrity guest blogger for HappyHudsonValley.com