Mini Quiches

I searched many recipes and including the quiche dough (yes you can be lazy and buy store-made pie dough).  I ended up buying mini Athens phyllo shells and buying a mini muffin pan and making special dough since I wanted to find out which is better.

Quiche is a custard poured into a shell (typically, pie) and baked carefully so the proteins don't toughen.  A delicate (and undeniably fatty) flavor burst.  Perfect for a brunch or cocktail party/any time people need sustenance. Does a kindergarten potluck count? It was my experimental ground and they went fast!  The verdict is out whether to make the quiche dough (recipe below) or use the mini phyllo shells.  The phyllo is crispier which adds a nice contrast while the dough just adds extra calories.  Umm, you cannot be counting calories if you are eating these ;D   

What I learned is that quiche can be purely simple (you add flavor to the egg and cream base- perhaps simply goat cheese and chives) or most elaborate like Emeril's Mediterranean Quiche (love that recipe!)

I was recently re-introduced and treated to the simple (perfect for h'oerdourves) mini quiches at my best male buddy, David Vaughn's wedding.  From what I could tell, the crust was perfect and the custard simply eggs and cream and topped with snipped chives. I love that you can make these ahead and even serve at room temperature.  If reheating do it carefully at 300º.    

Sun-dried Tomato & Goat Cheese Mini Quiches

Ingredients:

2 packages mini phyllo shells
2 eggs
1/2 cup heavy cream
1/4 cup finely chopped sun-dried tomatoes
1 log of goat cheese (herbed is nice), frozen and shredded on a grater (then refrozen for ease in handling)
1/2 tablespoon chopped fresh green onions (or chives or parsley or whatever looks good)

Instructions:

Preheat oven to 375 degrees.
Place the phyllo shells on a baking sheet. Set aside.
In a small bowl, mix the eggs, heavy cream, sun-dried tomatoes and goat cheese until combined. Fill the phyllo shells with the egg mixture. Top with herb garnish. Bake for 9 minutes, or until egg is set.

Quiche Dough

Ingredients:

1/2 cups butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Preheat oven to 350 degrees F.

In a small mixing bowl blend butter and cream cheese until smooth; slowly add flour; form into a ball, wrap in plastic wrap and chill 2 hours.









Divide the dough into 3 parts (or 4), roll out the dough using flour to prevent sticking.* 
Using a cup slightly larger in diameter than your mini cupcake pan, cut out 24 rounds. 
Gently press into cupcake pan, trying to crimp the edges evenly.
Once filled, bake for 30 minutes or until set and serve.

* When I made this I cut the dough into 24 hunks and rolled the rounds one by one.  This is not the fast or consistent way to do it!