Add ice water and mix only until just combined. You should still see lumps of margarine in the dough.
5
Form a ball of dough and let it rest in the refrigerator for a half hour.
6
Roll out dough to 1/4" thickness.
7
Cut 3" rounds or fluted rounds and place in 2 1/2" tartlette pans or muffin pans.
8
Refrigerate tart shells for 120 Minutes or freeze at this point.
Prepare filling:
9
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.
Add ice water and mix only until just combined. You should still see lumps of margarine in the dough.
5
Form a ball of dough and let it rest in the refrigerator for a half hour.
6
Roll out dough to 1/4" thickness.
7
Cut 3" rounds or fluted rounds and place in 2 1/2" tartlette pans or muffin pans.
8
Refrigerate tart shells for 120 Minutes or freeze at this point.
Prepare filling:
9
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.
