Mini Vegetable Quiches

Yields1 Serving

For the dough:

4 cups flour

¼ tsp salt

1 tsp baking powder

4 sticks margarine (1lb)

4 egg yolks

5 to 6 Tbsp ice water

For the filling:

8 eggs

1 ½ cups milk

1 tsp kosher salt

½ tsp black pepper

For the vegetables:

Variation 1:

2 lbs fresh mushrooms, sliced

3 cloves garlic, crushed

¼ cup dry white wine

1 tbsp soy sauce

½ cup grated cheese-mozzarella or muenster

Variation 2:

2 lbs zucchini, unpeeled and sliced

2 large red peppers, diced

2 large onions, diced

1 tbsp chopped parsley

½ cup grated cheese

Variation 3:

3 lbs spinach

1 large onion, diced

3 cloves garlic

½ cup grated cheese

Prepare dough

Sift together flour, salt, and baking powder.

Cut in margarine with a pastry blender.

Add eggs and continue blending.

Add ice water and mix only until just combined. You should still see lumps of margarine in the dough.

Form a ball of dough and let it rest in the refrigerator for a half hour.

Roll out dough to 1/4" thickness.

Cut 3" rounds or fluted rounds and place in 2 1/2" tartlette pans or muffin pans.

Refrigerate tart shells for 120 Minutes or freeze at this point.

Prepare filling:

The filling recipe is a basic quiche mixture to which a variety of vegetables can be added. We offer different suggestions. You can make your mini quiches all the same or divide the filling and add different vegetables to each part. Divide vegetables amounts accordingly.

Whisk together all ingredients in a large bowl.

Prepare vegetables:

Variation 1:

Sauté onions and mushrooms until onions are golden.

Add white wine and soy sauce and simmer 10 Minutes then remove from flame.

Add to the egg and milk mixture (filling mixture).

Add cheese and stir to combine.

Pour into cold or frozen tart shells.

Bake 25 Minutes at 350 degrees F.

Variation 2:

Sauté onions, peppers, and zucchini until soft.

Add parsley and simmer covered over low flame for 10 Minutes. Remove from flame.

Add chesses and mix into the filling mixture.

Pour into cold or frozen tart shells.

Bake 25 Minutes at 350 degrees F.

Variation 3:

Blanch spinach in boiling water and drain well.

Cut into strips.

If you are using frozen spinach, just thaw and drain well before using.

Sauté onions and garlic in oil until golden.

Remove from heat.

Add spinach and cheese.

Mix into filling mixture and combine.

Pour into cold or frozen tart shells.

Bake 25 Minutes at 350 degrees F.

Nutrition Facts

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Mini Vegetable Quiches