Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 4 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 cup brie cheese, diced
- 2 tablespoons chives, chopped
Special equipment needed:
- Mini muffin tin
- Rolling pin
- Pastry cutter or knife
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness.
3. Use a pastry cutter or knife to cut the pastry into circles that fit the mini muffin tin. You should be able to make about 24 circles.
4. Press the pastry circles into the mini muffin tin, making sure they are snug against the sides and bottom.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, onion powder, and dried thyme until well combined.
6. Add the diced brie cheese and chopped chives to the egg mixture and stir to combine.
7. Pour the egg mixture into the pastry cups, filling each one about 3/4 full.
8. Bake the mini quiches for 20-25 minutes, or until the pastry is golden brown and the egg mixture is set.
9. Remove the mini quiches from the oven and let them cool for a few minutes before removing them from the muffin tin.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 24 mini quiches
Nutritional information:
Per serving (1 mini quiche):
Calories: 82
Fat: 6g
Carbohydrates: 4g
Protein: 3g
Sodium: 78mg
Sugar: 0g
Substitutions for ingredients:
- You can use any type of cheese you like instead of brie.
- You can use fresh herbs instead of dried thyme.
Variations:
- Add cooked bacon or ham to the egg mixture for a meaty version.
- Add sautéed mushrooms or spinach to the egg mixture for a vegetarian version.
Tips and tricks:
- Make sure the pastry circles are thin enough to fit into the mini muffin tin without overlapping.
- Don't overfill the pastry cups with the egg mixture, or they will overflow during baking.
- Let the mini quiches cool for a few minutes before removing them from the muffin tin to avoid breaking them.
Storage instructions:
Store the mini quiches in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mini quiches in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the mini quiches on a platter and garnish with fresh herbs or chives.
Garnishes:
Fresh herbs or chives
Pairings:
Serve the mini quiches with a green salad or fruit salad for a light lunch or brunch.
Suggested side dishes:
Green salad or fruit salad
Troubleshooting advice:
- If the pastry cups are not cooked through, bake them for a few more minutes.
- If the egg mixture is not set, bake the mini quiches for a few more minutes.
Food safety advice:
Make sure the eggs are cooked through before serving.
Food history:
Quiche is a traditional French dish that originated in the region of Lorraine. It is typically made with a pastry crust and a filling of eggs, cream, and cheese, and can be served hot or cold.
Flavor profiles:
Creamy, savory, buttery, cheesy
Serving suggestions:
Serve the mini quiches as an appetizer or snack, or as part of a brunch or lunch spread.
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Region: French