Ingredients and Weight:
Crust:
- All-purpose flour: 2 cups (250g)
- Unsalted butter, cold and cut into small cubes: 1 cup (2 sticks, 227g)
- Ice water: 1/2 - 3/4 cup (120-180ml)
Fillings:
Quiche Lorraine:
- Bacon, cooked and chopped: 1/2 cup (60g)
- Swiss cheese, grated: 1/2 cup (50g)
- Heavy cream: 1/4 cup (60ml)
- Eggs: 2 large
Spinach and Feta:
- Frozen spinach, thawed and squeezed dry: 1 (10 ounce) package (283g)
- Feta cheese, crumbled: 1/2 cup (50g)
- Heavy cream: 1/4 cup (60ml)
- Eggs: 2 large
Mushroom and Gruyere:
- Mushrooms, sliced: 8 ounces (227g)
- Gruyere cheese, grated: 1/2 cup (50g)
- Heavy cream: 1/4 cup (60ml)
- Eggs: 2 large
Tomato and Basil:
- Tomatoes, diced: 1/2 cup (75g)
- Basil, chopped: 1/4 cup (5g)
- Heavy cream: 1/4 cup (60ml)
- Eggs: 2 large
Preparation Time:
20 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Make the crust:
- In a large bowl, combine the flour and salt.
- Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
- Cut out the circles: Use a 3-inch (7.6 cm) biscuit cutter to cut out 8 circles from the dough.
- Transfer to a muffin tin: Place the dough circles into a greased muffin tin.
- Make the fillings:
- For Quiche Lorraine: Combine the bacon, Swiss cheese, heavy cream, and eggs in a bowl.
- For Spinach and Feta: Combine the spinach, feta, heavy cream, and eggs in a bowl.
- For Mushroom and Gruyere: Combine the mushrooms, Gruyere, heavy cream, and eggs in a bowl.
- For Tomato and Basil: Combine the tomatoes, basil, heavy cream, and eggs in a bowl.
- Fill the quiches: Divide the fillings evenly among the prepared dough circles.
- Bake: Bake for 20-25 minutes, or until the tops are golden brown and the fillings are set.
Nutritional Information:
Per quiche (1 serving):
- Calories: 300-350
- Fat: 20-25g
- Protein: 15-20g
- Carbohydrates: 25-30g
Dish Characteristics:
- Creamy and flavorful fillings
- Flaky and buttery crust
- Perfect for breakfast, lunch, or dinner
User Comments:
- "These mini quiches were absolutely delicious! The fillings were creamy and savory, and the crust was perfectly flaky."
- "I love that there were four different flavors to choose from. It was hard to decide which one I liked best!"
- "These quiches were so easy to make and they were a huge hit with my family."
- "I'm not usually a fan of quiche, but these were amazing! The crust was so buttery and the fillings were so creamy."
- "These quiches are perfect for a crowd. They're easy to transport and they're always a hit."
Special Precautions and Tips:
- Do not overwork the dough, as this will make the crust tough.
- If the dough is too dry, add a little more ice water.
- If the dough is too wet, add a little more flour.
- Bake the quiches until the tops are golden brown and the fillings are set.
- Let the quiches cool slightly before serving.
