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Mini Quiches

These delicious mini quiches are a wonderful party dish because they can be made in advance and then simply reheated before serving.

  • yield: Makes 24

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Ingredients

  • 1 bunch pencil asparagus, trimmed
  • Coarse salt and freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 large egg yolk
  • Pinch of freshly grated nutmeg
  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 3 ounces finely shredded Gruyere cheese
  • 2 ounces cooked ham, cut into 1/4-inch pieces

Directions

  1. Step 1

    Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.

  2. Step 2

    In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.

  3. Step 3

    On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.

  4. Step 4

    Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.

Source
Martha Stewart Living Television

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Reviews (5)

  • 3 Feb, 2013

    I love this recipe! I made it with regular cup cake pans. 2 pans with 6 cups each so 12 cups. I baked the recipe for 35 minutes. I also made two batches of the milk and egg mixture to fill the larger cups.I also left out the asparagus, because I don't like that. It turned out great, and it's a favorite of mine and my family now. Thank you!

  • 2 Apr, 2012

    I love this recipe, my famly ask me wkly to make them mini quiches. I make 24 veggie and 24 with meat, great recipe :-)

  • 16 Aug, 2011

    This is my favourite mini quiche recipe - the pate brisee is a beautiful dough, and the flavours are delicious. Easy too!

  • 21 Jan, 2010

    These are excellent. I didn't have any pate brisee in the freezer and was in a hurry, so I used Pillsbury crusts. They came out GREAT!

  • 1 Jul, 2008

    These are an easy make-ahead appetizer. They freeze great, and are delicious. I mixed different items into the custard to add variety. Mushrooms were particularly yummy!