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Ingredients
- Nonstick cooking spray
- 2 c all purpose flour
- 2 Tb grated Parmesan cheese
- 1/2 tsp salt
- 1/3 c olive oil or canola oil
- 5-7 Tb ice-cold water
- 1 egg
- 1/3 c. milk
- 1/3 c. finely shredded Monterey Jack or Gruyere cheese
- 1 Tb chopped green onion
- 5-6 Cherry tomatoes, thinly sliced
- 24 small herb leaves (optional)
- Fresh Thyme leaves (optional)
Details
Preparation time 30mins
Cooking time 28mins
Preparation
Step 1
Preheat oven to 425 F, Coat 24 1 3/4-inch muffin tins with cooking spray; set aside.
Pastry:
In large bowl stir together flour, parmesean cheese and salt. Add oil all at once. Mix until crumbly. Add 2 Tb of ice water; stir to combine. Add enough remianing water, 1 TB at time, until flour is moistened. Gather in a ball, then knead gently just until pastry holds togehter.
Divide pastry in 24 portions. Press each portion in a muffin cup. Do not prick. Bake for 8-10 mins or just until pastry begings to brown. Remove from oven; set aside. Reduce oven to 350 F
FIlling:
In small bowl whisk togehter egg, milk, and pepper. Stir in cheese and onion. Fill each pastry cup with about 1 tsp filling. Top each quiche with tomato slice or herb leaves
Bake quiches for about 20 mins or until filling is puffed and set. Cool in muffin tins on wire rack for about 5 mins.
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