Back to Mini Quiches
All Reviews for Mini Quiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
tvs8189.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
tvs8189.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
tvs8189.jpg
tvs8189.jpg
Ingredients
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
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.
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.
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.
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.
Reviews (5)
Add Rating & Review
238 Ratings
5 star values:
43
4 star values:
40
3 star values:
85
2 star values:
59
1 star values:
11
Reviews (5)
Add Rating & Review
238 Ratings
5 star values:
43
4 star values:
40
3 star values:
85
2 star values:
59
1 star values:
11
Add Rating & Review
238 Ratings
5 star values:
43
4 star values:
40
3 star values:
85
2 star values:
59
1 star values:
11
238 Ratings
5 star values:
43
4 star values:
40
3 star values:
85
2 star values:
59
1 star values:
11
238 Ratings
5 star values:
43
4 star values:
40
3 star values:
85
2 star values:
59
1 star values:
11
- 5 star values:
- 43
- 4 star values:
- 40
- 3 star values:
- 85
- 2 star values:
- 59
- 1 star values:
- 11
Martha Stewart Member
Rating: Unrated
02/03/2013
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!
Martha Stewart Member
Rating: Unrated
04/02/2012
I love this recipe, my famly ask me wkly to make them mini quiches. I make 24 veggie and 24 with meat, great recipe :-)
Martha Stewart Member
Rating: Unrated
08/16/2011
This is my favourite mini quiche recipe - the pate brisee is a beautiful dough, and the flavours are delicious. Easy too!
Martha Stewart Member
Rating: Unrated
01/21/2010
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!
Martha Stewart Member
Rating: Unrated
07/01/2008
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!
Martha Stewart Member
Rating: Unrated
02/03/2013
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!
Rating: Unrated
Rating: Unrated
04/02/2012
I love this recipe, my famly ask me wkly to make them mini quiches. I make 24 veggie and 24 with meat, great recipe :-)
Rating: Unrated
08/16/2011
This is my favourite mini quiche recipe - the pate brisee is a beautiful dough, and the flavours are delicious. Easy too!
Rating: Unrated
01/21/2010
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!
Rating: Unrated
07/01/2008
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!
All Reviews for Mini Quiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Quiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
