I had the most fabulous Mommies and Babies potluck tea party last evening. My contribution to the wide array of tasty food, was this fool proof mini quiche which I never hesitate to make for any brunch or tea parties. They never fail to impress my guests. When I make it for a regular breakfast, I make it the usual way with the shortcrust pastry at the bottom, but if I catering to a larger crowd, these minis without the crust work best. Feel free to experiment with other vegetables if you wish but from the general feedback I found that mushrooms with a combination of bacon and onions are the tastiest.
For the Quiche, you will need :
Mushrooms chopped - 250 gms
Bacon - 200 gms (Eggetarians may opt out of this)
Onions chopped - 1 large
Fresh Cream - 250 gms
Processed or Cheddar Cheese grated - 200 gms
Whole Eggs - 2
Egg yolks - 2
Keya Galic bread seasoning or Italian seasoning - 2 tsp (Adjust to your taste )
Salt and Pepper - to taste
If you using the Shortcrust Pastry on a regular tart pan, you will need:
Plain flour, sifted - 200 gms
Pinch of salt
Chilled butter, cubed - 100 gms
Egg beaten - 1
Place the flour, salt and butter in a food processor and whiz briefly.
Add the egg little by little until it resembles coarse breadcrumbs.
Add only enough beaten egg so that the mixture is moist enough to come together.
Flatten the dough with your hands and place in a cling film.
Chill in the fridge for about 30 minutes.
Remove the pastry from the fridge and roll it out into a 5mm thickness pastry circle.
Put it in a tart pan carefully. Prick with a fork all over the pastry.
Cover with a foil or a cling film and put some baking beans or dried pulses on top the film. This prevents it from puffing up during baking.
Preheat the oven to 180 C and bake the shortcrust pastry for about 15-20 minutes or until the pastry feels dry.
This pastry can be made ahead and refrigerated for later use.
To prepare the quiche:
Preheat the oven to 180C for about 10 minutes.
Saute the chopped bacon (if using) for a few minutes until lightly crisp.Keep aside to cool.
Saute the chopped onions in the bacon oil until transparent. Keep aside.
Saute the chopped mushrooms to remove excess water for about 10 minutes or less.
In another bowl, whisk together the cream, eggs, egg yolks and the seasoning.
Add the chopped mushrooms, onions and bacon.
Divide equally among the cupcake tins lined with the cupcake liners.
Bake for about 30 to 40 minutes until a skewer inserted comes out clean. Make sure it does not dry out too much either. Serve it hot from the oven.
Bake in a similar way by pouring the mixture atop the pre-baked crust if you are using the tart tin.
This recipes yields 12 standard mini quiche or one 9 inch tart.