Mini Quiches


Mini Quiches
(makes about 17)

Ingredients:

Perfect Pie Crust

Filling:
1 egg
1/4 cup heavy cream
1/4 cup milk
s&p
Feta and chopped tomato
Cheddar and chopped ham

Directions:

1. Make the pie crust and refrigerate about an hour.

2. Preheat the oven to 425. Take out the pie crust and divide into 16-17 little balls. In mini muffin tins, place a ball in each spot. Use your fingers to mold a little tart. Place in the freezer for about 5 minutes.

3. Take out of the freezer, poke with a fork, then cover each tart individually with a small piece of foil, molding it around the tart. Place weights (I use dry peas) in each tart to hold it down.

4. Bake for 15 minutes, remove and turn the oven down to 375.

5. Whisk together the egg, cream, milk s&p. Prepare the cheese, tomato and ham.

6. I put Feta and tomato in half the tarts, ham and Cheddar in the other half. You only need a little, I think I used 1/4 of a tomato.

7. Fill the tarts with the egg mixture, don't overfill!

8. Bake 25 - 30 minutes until the tops brown.

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