Mini Party Quiches

By draingal

Each Serving 156 cal, 8 g fat, 20 mg chol, 141 mg sodium, 17 g carb, 1 g fiber, 4 g pro.

Ingredients

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

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 kneed 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. Makes 12 (2-quiche) servings.