by: Jason Schreiber
Cook Time
45 minutes
Prep Time
20 minutes
Yield
12 mini quiches
Total Time
45 minutes
Prep Time
20 minutes
Yield
12 mini quiches
summary
Use your favorite homemade or store bought pie dough to make the crusts for these mini quiches, a perfect addition to a spring brunch! These are best served fresh, but the pastry shells can be blind baked and stored in an airtight container up to a day ahead, or frozen for up to 1 month (just be sure to thaw them before continuing with the recipe).
ingredients
- 20 ounces (560g) chilled pie dough (thawed, if frozen), rolled to ⅛” thick
- 2 large eggs
- 1 cup (250mL) whole milk
- ½ teaspoon (1.5g) coarse salt (such as Diamond Crystal Kosher Salt)
- 1 ¾ ounces (about 50g, about 4 tablespoons) crumbled feta cheese
- 1 ¾ ounces (about 50g) trimmed asparagus stalks (from about 8 skinny stalks), thinly sliced on the bias
- Freshly ground black pepper, to taste
directions
- Preheat the oven to 400°F with a rack in the center position.
- Make the pastry shells: Set the pie dough on a lightly floured surface and cut twelve 3½-inch circles using a biscuit cutter or a sharp knife. (Reserve the scraps for another use.) Fit the discs of pie dough into the wells of a standard muffin tin, pressing firmly into the corners and sides. Place a paper muffin liner in each well, on top of the dough, gently but firmly pressing until it reaches the bottom. Fill the muffin liners with pie weights or dried beans.
- Blind bake the pastry shells for 15 minutes until the top edges are lightly golden brown. Remove the paper liners, being careful not to spill the beans, and return the muffin tin to the oven. Bake an additional 3 to 5 minutes until the bottoms of the pastry shells are dry. Set aside to cool slightly and reduce the oven to 300°F.
- In a measuring cup with a pour spout, whisk together the eggs, milk, and salt. Divide the crumbled feta evenly among the pastry shells and pour the milk mixture on top, filling the shells to just below the lip of the pastry. Arrange the asparagus slices evenly on top.
- Bake for about 22 minutes until the custard has just set. Cool for 5 minutes in the pan, then use a small offset spatula to transfer the mini quiches to a cooling rack. Sprinkle with freshly ground black pepper and serve warm or at room temperature.
- Leftover quiches can be refrigerated for up to 3 days. Bring to room temperature before serving.
