Here are two others that I've enjoyed. They both freeze well. I usually don't make the crust for the first one. Instead, I put the filling into those mini-phyllo crusts. Much more bite-sized that way.
* Exported for MasterCook 4 by Living Cookbook *
Mini Chorizo Quiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter, for greasing the pans
Crust:
1 1/2 cups all-purpose flour
1/4 tsp salt
8 Tbs chilled unsalted butter, diced
5 Tbs chilled water, plus extra as needed
Filling:
6 oz chorizo, or spicy Italian sausage, casings
-- removed, and cooked until crisp
4 eggs
1/2 cup Mexican crema, or creme fraiche
1 cup grated Manchego, Swiss, or Pecorino Romano cheese
1/2 cup diced russet potatoes, boiled until
-- tender and cooled
1/4 cup whole milk
Salt and freshly ground black pepper
Special equipment: 6 (4-inch diameter)
-- tartlet pans with removable bottoms
1. Grease 6 (4-inch) individual tartlet pans with removable bottoms with
butter and place on a baking sheet.
2. Place the flour and salt in food processor and pulse to combine. Add the
chilled butter and process to a coarse meal. With the machine running, add 5
tablespoons of water in a steady stream until the mixture forms a dough. Add
additional water, 1 tablespoon at a time, if the dough is too dry.
3. Divide the dough into 6 equal balls and press into the bottom and sides
of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
4. Preheat the oven to 425 degrees F. Line the crusts with foil and fill
with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can
be made 1 day ahead).
5. Mix the chorizo and remaining ingredients. Pour into the prepared crusts,
dividing equally. Bake until the quiches are puffed and cooked through, or
when a knife inserted into center of the quiches comes out clean, about 45
minutes. Cool slightly. Serve warm or at room temperature.
6. Cook's Note: This recipe will also work in one 9-inch tart pan or glass
pie dish.
Web Page:
http://www.foodnetwork.com/recipes/marce...-quiches-recipe/index.html
* Exported for MasterCook 4 by Living Cookbook *
Bacon, Leek & Cheddar Mini Quiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb bacon, cut into medium dice
3 cups medium-diced leeks, washed and drained (about
-- 3 leeks, white and light green parts only)
1 1/4 cups half-and-half
1 cup grated extra-sharp Cheddar (4 oz.)
2 large eggs
2 large egg yolks
2 Tbs chopped fresh thyme leaves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
Cooking spray
2 1.1 lb. packages frozen puff pastry sheets, thawed
-- according to package directions (preferably
-- Pepperidge Farm brand)
Flour as needed for rolling out the dough
1. In a medium skillet over medium-high heat, cook the bacon until browned
and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a
plate lined with a paper towel. Pour off all but 1 to 2 Tbs. of fat in the
skillet. Set the skillet over medium heat and cook the leeks, stirring
occasionally, until softened, about 5 minutes. Let cool slightly.
2. While the leeks cool, combine the half-and-half, Cheddar, eggs, egg
yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled
leeks and the bacon and stir to combine.
3. Assemble the mini quiches:
4. Lightly spray four mini muffin tins (or two if your tins have two dozen
cups) with cooking spray.
5. Working with one sheet of puff pastry dough at a time, use a floured
rolling pin to roll the dough on a lightly floured work surface into a 10-
by 18-inch rectangle. Stamp out 3-inch circles of dough with a cookie cutter
and gently press the rounds into the mini muffin tins, making sure that each
round is centered and that the dough extends up to the top of the tin. Fill
each with about 1 Tbs. of filling-you can fill right to the top of the
dough. Repeat with the remaining dough and filling until all the filling is
used. You may not need all the dough; save leftovers for another use. You
can bake the quiches immediately or freeze and bake them later (see
Make-Ahead Tip, below).
6. To bake:
7. Heat the oven to 400°F and position racks in the top and bottom thirds of
the oven. Bake the quiches, switching the position of the tins halfway
through baking, until the filling is puffed and the crust is golden brown,
about 20 minutes.
8. Make Ahead Tips
9. Unbaked quiches can be frozen for up to a month. Freeze the quiches in
the muffin tins for about 2 hours, or until set. Remove them from the tins
and transfer them to an airtight container, setting parchment or plastic
wrap between layers, or seal them in a plastic bag. To bake, transfer the
quiches back to the tins and bake immediately, without thawing. Baking time
for frozen quiches will be about 30 to 35 minutes.
Karyn's Comments 12/31/09: I prefer to use only 1 package of puff
pastry, and roll and re-roll it to have 24 mini-quiche shells per sheet of
pastry. Also, 2 shallots and 1/2 cup onions are a terrific substitute for
the leeks.
Recipe Author: Kate Hays
Recipe Source: From Fine Cooking 82, pp. 49December 1, 2006
Author Note: You'll need four mini muffin tins for this recipe (or two if
your tins have 24 cups). If you don't have enough muffin tins, you can
assemble the quiches in batches, storing the remaining egg mixture and dough
in the refrigerator until you're ready to use it.
