Beth’s Mini Quiche Recipe

Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother’s Day Party. Make one quiche batter and then switch up the toppings! In this video I’ll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche.

CHAPTERS:
00:17 How to Make a Quiche Crust
00:03:06 How to Make Quiche Base
04:37 Different Fillings for Quiche
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BETH’S MINI QUICHE RECIPE
Makes 8
4″-Mini Quiche (Print recipe here: https://entertainingwithbeth.com/mini-quiche-recipe/

For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water

For Egg Custard:
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard

For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese

Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced

Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley

Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto

METHOD:

Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.

Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.

Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.

Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.

Preheat oven to 350F (175C).

Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.

Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.

Then prepare all the fillings and have everything measured out and ready to go.

Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.

For each pastry add the cheese first. On the bottom.

Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.

Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.

Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.

To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.

#entertainingwithbeth #CookingChannel #Quiche

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

hey guys today I’m gonna show you how to make a mini quiche idea that would be perfect for Easter or Mother’s Day that’s coming up what I love about this recipe is you can make one base batter and then switch up the toppings so you can have a whole variety of quiche to serve at your event so the first thing we’re gonna do is make our crust so in a food processor we’re going to add two and a half cups of all-purpose flour and a half a teaspoon of salt you can pulse that up until everything is combined and then we’re going to add the butter so you’re going to be using 1 cup of unsalted butter that’s very cold and you want to make sure that you dice it into little small cubes so you want to pulse up the butter and the flour just until you get a coarse meal then you need to have some really cold ice water that we’re going to mix with some egg yolks and the best way to do that is to measure out a quarter cup of water throw in some ice cubes and then in a different Pyrex pitcher crack in two egg yolks and then pour in the water straining out the ice so you just want the cold water then whisk that together and then with your machine pulsing slowly add the egg yolk mixture and this part takes a little bit longer than you think you have to just keep pulsing until you get a dough ball on your hands so if you stop too soon your dough will not be well incorporated with the fat and the flour so you really want to take it as far as getting a nice dough ball then you can remove the dough and put it on a well floured surface press it into a disk and then we wrap it up in some wax paper and pop it in the refrigerator you want to refrigerate it at least a minimum of two hours but overnight is great too then once your dough is ready you can roll it out to a quarter of an inch thickness and then I’m using these mini tart tins with removable bottoms which make it super simple to remove the quiche once it’s baked I’ll leave you a link in the description where you can find them online but you could also take this recipe and put it in a large deep dish quiche pan as well if you want it to make one then I like to flip the tin upside down and draw a circle with my knife about an inch farther than I need because we’re gonna press this dough into the tin so you need to have a little excess and then you can just kind of push off the X yes and that will kind of cut the perimeter and give you a nice edge and then you want to go in there with your knife and just clean it up a bit you can put it on a baking sheet and pop it in the freezer for 15 minutes that will allow us to get our fillings ready we also want that dough really really cold when it hits the hot oven so that it doesn’t shrink too much while the eggs are actually baking what I love about these toppings is we only need to cook one of them the leeks now if you didn’t want to cook any of them you could swap out the leek and cheese for ham and cheese and then you wouldn’t need to cook anything so it’s only gonna take one leek and you’re gonna slice off the bottom and using just the white parts you can save the green parts for a soup stock you’re going to slice thin little circles and once you get those all cut we’re gonna put them in a skillet with about a tablespoon of olive oil and then just saute them until they’re nice and fragrant and they begin to get a little bit crispy and then you can season lightly with a little bit of salt and pepper and then you can just set those aside and then the other thing I like to do is mix up the egg base at this part so in a fork up pirates pitcher are you going to crack in eight eggs and give those a whisk and they were also going to add a cup of heavy cream and then you can season to taste with a little bit of salt and pepper and then my other little secret that I like to do with these is add a little bit of corn starch in the bottom of each tart ten this will create a barrier between the crust and the egg so that as the egg is sitting there in the oven before it actually cooks it doesn’t make a soggy crust because these are so little they’re hard to kind of blind-bake and you guys know me I’m not a big fan of lying peeking anyway so anyway I can help preventing from doing that on all four and the best way to do it really is with a pastry brush go ahead and give it a dust on the bottom and the sides and that will do the trick so I end up doing two of each kind but you could do three of these kinds you could pick one topping and do them all it’s really up to you so let’s do the leek in the Swiss so we’re gonna put down our Swiss cheese then we are going to fill the quiche so I like to do the filling first and put the toppings on top that way you really see the toppings once the quiche is baked and my favorite way to fill a mini quiche like this is not to take the full Pirates pitcher and start to pour it in because it will go everywhere I speak from experience the better thing to do is to use a turkey baster they really come in handy for this type of thing and it works perfectly so you’re gonna fill your turkey baster and then you’ll see it’ll suck up a whole bunch of batter and then you can place it in the mini quiche and it usually takes about two goes with the turkey baster and that will get it to about three-quarters of the way full which is perfect because eggs do have a tendency of really rising when they’re in the oven then once that’s done then you can add your leeks on top and see how pretty that is and they’ll bake you could teach that way and it’ll be easier to tell to which kind is which because you’ll be able to see the toppings then for our salmon and goat cheese and dill quiche we’re going to add some crumbled goat cheese in the bottom of the tin then we’re gonna fill up our quiche to 3/4 of the way then you can add some shredded smoked salmon and a little bit of minced dill there now we’ve got that one done for the third one we’re gonna do spinach and feta so you can put your feta cheese in now for these I really like to use the frozen spinach but I would recommend thawing it first otherwise if you put it in frozen and will really cool down that egg and then this topping will take longer to bake and the other topping and then for a little finishing touch on these I like to add a little Italian flat-leaf parsley okay third one done now for the last one we’re gonna do a tomato pesto and mozzarella so we can put our mozzarella cheese in first fill up the quiche and then for the pesto you can take maybe three little dollops put it in the egg and swirl it around with a fork and that will distribute it and create kind of a nice swirl and then for the tomatoes I like to use cherry tomatoes you can slice them into little wheels and then put four or five floating around in the quiche it looks really pretty and then I also like to roll up a fresh basil leaf and give it a ship a nod so you have really thin pieces and then sprinkle that all over the top there see how easy that was we have our four different types of quiche and they’re all going to bake at the same time and you’re gonna put it in at 350 degrees Fahrenheit and you’re gonna go for 30 minutes at this temperature what will happen is you’ll start to see that the quiche start to rise up they don’t a little bit once they’re cooled they’ll actually settle down and they’ll be flat but then at that point I’d like to increase the heat to 375 and go for another five to seven minutes just to allow the crust to become nice and golden-brown then once they’re done you can remove them from the oven allow them to cool so they really do need to be cooled in order to remove them from the tin because they can be really hard to remove from the tin when that tin is hot to let them cool then remove them and put them on another baking sheet and then cover loosely with foil and I say loosely just so that that crust doesn’t begin to get too soggy with the condensation if they’re still a little bit warm and then when it comes time to serve all you’re gonna do is pop them back in a 350 degree fahrenheit oven for about 15 minutes without the foil and then to serve I like to put them across two different plates for a buffet you can put some little greenery in the center you could use watercress microgreens or fresh parsley and then I like to put one of each kind on each plate now if you would like some more recipes to fill out your Easter brunch you can click this annotation and that will take you to a playlist of my top ten Easter brunch recipes I’ll see you over there bye