Minature Quiches

Yield: 16 – 2-inch tarts or 1 – 10-inch quiche


Pastry Dough

1 ½ cups all-purpose flour

½ teaspoon salt

Pinch of granulated sugar

5 ½ tablespoons unsalted butter, chilled

3 tablespoons vegetable shortening, chilled

¼ cup ice water


Sift the flour, salt and sugar together into a bowl; add the butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.  Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.  Turn dough out onto a work surface and using the heel of your hand, smear dough away from you, about ¼ cup at a time.  Scrape up the smeared dough into a ball, wrap and refrigerate for a least 2 hours.

Unwrap the dough, place on floured work surface and pound it a few times with a rolling pin to soften it.  Roll it out to about 1/8 or desired thickness.  Line tart pans, easing the dough into the pan and pat into place.  Trim off the excess and crimp edge as desired.  Refrigerate for 30 minutes. 

Preheat oven to 375 degrees F.  Prebake the shells for about 10 minutes.  Cool slightly.  Place a spoonful of filling in the tart and then fill with custard to cover the filling up to the edge of the tart.  Return to the oven and bake for 10-15 minutes or until the filling is set and lightly browned.  Let cool slightly and remove from tart pans and serve immediately.

Basic Quiche Custard

1 ½ cups heavy cream

3 large eggs

Salt, pepper, grated nutmeg to taste

Whisk cream and eggs together thoroughly.  Add seasonings to taste.  Reserve until baking time.

Suggested Quiche Fillings

(Use about 1 tablespoon of filling per 2-inch tart)

·        Equal parts of chopped ham and Gruyere cheese; whisk in Dijon-style mustard to taste into the basic custard

·        Finely minced smoked salmon with chopped fresh dill to taste

·        Mushrooms sautéed in sweet butter

·        Equal parts of red and green peppers, sautéed in sweet butter until tender

·        Equal parts of flaked crab meat and sautéed scallions

·        Freshly chopped basil and parmesan cheese



Source:  The Silver Palate – Rosso & Lukins – 1979