administratorQuick, inexpensive, and delicious – these mini quiches are perfect as an appetizer or snack, ideal for a birthday buffet or any casual gathering. I used a mini muffin tin like this one, but you can also use a standard muffin pan if you prefer.
Ingredients
For the shortcrust pastry:
190 g (7 oz) butter, at room temperature, cut into small pieces
1 tsp salt
1 tsp sugar
1 egg yolk
50 ml (about 3½ tbsp) whole milk, at room temperature
250 g (2 cups) all-purpose flour, plus extra for rolling
For the filling:
1 carrot, grated finely
1 zucchini, same amount as carrot, grated finely
100 g (3½ oz) grated Parmesan or another flavorful cheese
3 eggs
100 ml (about ⅓ cup + 1 tbsp) milk
Salt and pepper, to taste
Instructions
1. Prepare the pastry:
Combine all pastry ingredients and knead into a smooth, uniform dough. If it’s too sticky, sprinkle with a little flour. Wrap in plastic wrap and refrigerate for 2 hours.
2. Prepare the filling:
Whisk the eggs with the milk, season with salt and pepper, then mix in the cheese and grated vegetables.
3. Preheat the oven:
Set the oven to 210ºC (410ºF), top and bottom heat.
4. Assemble the quiches:
Grease and lightly flour a mini muffin tin. Roll out the pastry to about 2 mm (⅛ inch) thick and cut circles slightly larger than the muffin cavities. Line each cavity with a pastry circle and prick the base lightly with a fork. Fill each with the vegetable and cheese mixture.
5. Bake:
Bake for 20–25 minutes, until the quiches turn golden. They’re best served warm.
These mini quiches are perfect for parties, buffets, or a quick snack. You can also experiment with different vegetables or cheeses for extra flavor!
