Mini Party Quiches

By ezunich

Ingredients

• Nonstick cooking spray
• 2 cups all-purpose flour
• 2 tbs grated Parmesan cheese
• 1/2 tsp salt
• 1/3 cup olive oil or vegetable oil (such as canola)
• 5 to 7 tbs ice-cold water
• 1 egg
• 1/3 cup milk
• Dash ground black pepper
• 1/3 cup finely shredded Monterey Jack or Gruyere cheese
• 1 tbs chopped green onion
• 5 to 6 pear or cherry tomatoes, thinly sliced, and/or-24 small herb leaves
• Fresh thyme leaves (optional)

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 425°F. Coat twenty-four 1 3/4 inch muffin cups with cooking spray; set aside. For pastry, in a large bowl stir together flour, Parmesan cheese, and salt. Add oil all at once. Mix until crumbly. Add 2 Tbsp. of the ice-cold water; stir to combine. Add enough remaining water, 1 Tbsp. at a time, until flour is moistened. Gather in a ball, then knead gently just until pastry holds together.

2. Divide pastry in 24 portions. Press each portion in a muffin cup. Do not prick. Bake for 8 to 10 minutes or just until pastry begins to brown. Remove from oven; set aside. Reduce oven to 350°F.

3. For quiche filling, in a small bowl whisk together egg, milk, and pepper. Stir in cheese and onion. Fill each pastry cup with about 1 tsp. filling. Top each quiche with a tomato slice or herb leaves.

4. Bake quiches for 20 minutes or until filling is puffed and set. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups, serve warm.