Mini Party Quiches

By Susan52

These two-bite Mini Party Quiches have a crisp Parmesan crust and savory custard filling. They make the perfect party pleasing appetizer!

Ingredients

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

Details

Servings 12
Preparation time 20mins
Cooking time 40mins

Preparation

Step 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 tablespoons of the ice-cold water; stir to combine. Add enough remaining water, 1 tablespoon at a time, until flour is moistened. Gather into a ball, then knead gently just until pastry holds together.

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

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

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. If desired, sprinkle with fresh thyme.