Mini quiche are one of my favorite appetizers for any get together. I also enjoy them as a snack or part of breakfast sometimes.
For the filling:
1 1/2 tbsp. butter
1/2 of a small onion, minced
2 garlic cloves, minced
1/2 of a small green pepper, seeded and finely chopped
1/4 cup of parmesan cheese
1/4 cup of cheddar cheese
1 1/2 cups heavy cream
1 tsp. salt
1 tsp. pepper
For the pastry dough (shell):
In a Food Processor,pulse together:
1 1/2 cups all purpose flour
1/4 tsp. salt
and 1/2 cup cold unsalted butter (cut into cubes)
Pulse until the mixture is crumbly.
Add one lightly beaten egg and pulse 3 times.
Sprinkle 2 tbsp. of icy cold water into the mixture and pulse until the dough is formed.
If the dough is too dry, add more cold water, one teaspoon at a time.
Turn the dough out onto a lightly floured work surface and form it into a ball.
Divide the dough in half and roll out the first half to 1/8 of an inch thick. Add more flour to your work surface as needed.
Using a 2 inch round cookie cutter, cut little rounds out of the dough.
Line a mini muffin pan with the dough rounds.
Re-roll the scraps as well as the second ball of dough and cut out more dough rounds, lining the mini muffin pans as the rounds are formed.
There should be 48 dough rounds all together.
*I used two, 24 cup mini muffin pans. If you have the 12 cup mini muffin pans, you will need 4 of them. If you only have enough for 24 cups, feel free to leave the second ball of dough to cut out while the first set of mini quiche are baking.
Melt the butter in a small pan and sautee the onions and garlic until tender.
Combine the onions, garlic, cheeses and green pepper in a bowl.
In a seperate bowl, whisk the eggs until blended, then whisk in the cream, salt and pepper.
Add the cheese mixture to the egg mixture and whisk to combine.
Pour one tablespoon of the filling into each pastry shell.
Bake for approximately 20 minutes. (Until golden brown)
Cool on a wire rack for about 10 minutes, then remove the quiches from the muffin pan.