- 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 gonna add
two and 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 gonna be using one cup
of unsalted butter that's very cold.
And you wanna make sure that you dice it
into little small cubes.
So you wanna pulse up the butter and the flour
just until you get a course 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 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 wanna 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 wrap it up
into some wax paper and pop it into the refrigerator.
You wanna refrigerate it at least a minimum of two hours,
but overnight is great too.
Then what you when it's 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 live 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 wanted to make one.
And 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 excess,
and that will kind of cut the perimeter
and give you a nice edge.
And then you wanna go in there with your knife
and just clean it up a bit.
You could 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 four cup Pyrex pitcher,
you're going to crack in eight eggs and give those a whisk,
and then we're also gonna 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 cornstarch
in the bottom of each tart tin.
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 kinda hard to blind bake,
and you guys know me,
I'm not a big fan of blind baking (laughing) anyway.
So any way I can help preventing
from doing that, I'm all for.
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 each kind.
You could pick one topping and do them all,
it's really up to you.
So let's do the leek and the Swiss.
So we're gonna put down our Swiss cheese.
Then you're 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 Pyrex pitcher
and start to pour it in,
'cause it will go everywhere. (laughing)
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 into the quiche that way.
And it'll be easier to tell too, 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 tins, then we're gonna fill up
our quiche to three quarters of the way.
Then you can add some shredded smoked salmon,
and a little bit of minced dill.
There, how 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,
it will really cool down that egg,
and then this topping will take longer to bake
than 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 chiffonade, so you have really big pieces
and then sprinkle that all over the top.
There, see how easy that was. (laughing)
We have our four different types of quiche,
and they're all gonna bake at the same time,
and you're gonna put it in at 350 degrees Fahrenheit,
and they'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 dome a little bit.
Once they're cooled they'll actually
settle down and they'll be flat,
but then at that point I like to increase the heat to 375,
and go for another five to seven minutes
just to allow the crust to become nice and brown.
And 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 the tin is hot.
So 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 could put some little greenery in the center,
you could use watercress, micro greens, 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 10 Easter Brunch Recipes.
I'll see you over there, bye.