Miniature Quiche Tartlets


Try these little treats next time you have company and you are bound to impress. If you make the pastry in advance, they take just as long as the frozen variety, with the added bragging rights of being from scratch! Make a couple of varieties to mix things up. You can even serve a few with a salad on the side for a quick, easy, portion-controlled meal. Plus, they are just as delicious served hot or cold!


Pastry (one recipe will make enough for about 24 tarts)

1 cup unsalted butter (it needs to be very cold, for best results cut into cubes and stick in the freezer for ½ an hour before using)
2 ½ cups flour
1 tsp salt
1 tsp sugar
8 tbsp very cold water

Filling (per 12 tarts)

3 eggs
½ cup milk
salt and pepper to taste

Options: spinach, artichoke, cheese, bacon or ham, cherry tomato, fresh herbs


1. Mix flour, salt and sugar.
2. Using a food processor, pastry cutter, or two knives, cut the butter into the flour until it is combined into pea-sized chunks.
3. Add water, 1 tbsp at a time, until the dough starts to stick together.
4. Turn the dough out onto a clean counter-top and form into two balls.
5. Wrap in plastic wrap and refrigerate for about an hour. You can also store the dough in the freezer at this point. As long as it is air-tight it will keep for a couple of months.
6. Take the dough out of the fridge and allow to rest for 10-15 minutes.
7. Roll out onto a floured surface. Using a large, round cookie cutter or glass (2 ½ to 3 inches diameter) cut out the dough. You can re-roll the “left-overs” and cut more circles as needed. *If you don’t plan on making all the quiches right away I recommend freezing the dough at this point because they will be ready to go next time you need them*

8. Place pastry rounds into muffin tins (I find that using individual silicone muffin cups is really helpful for this process). Prebake the shells at 350F for five minutes.
9. While the shells are in the oven, mix together your eggs and milk + whatever extras you choose to include.
10. Take the shells out and poke the bottom of each with a fork a few times.
11. Pour egg mixture into the shells, right up to the top. Don’t worry if it spills over, it will all cook together to form a nice little quiche. Leave in the oven for 20 minutes, or until the center is firm, at 350F.

Nutritional Information
Makes 24 Tarts
Per Tart (just egg)

Calories: 130.3 Fat: 8.5g Saturated fat: 5.0g Unsaturated fat: 3g Carbohydrates: 11.2g Sugar: 4.8g Fiber: 0.4g Protein: 2.4g Cholesterol 44.1mg Sodium 109.2mg

Happy Cooking!



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