Mini Quiche with Ham and Caramelized Onion | 火腿佐焦糖洋蔥迷你法式鹹派
A crowd pleaser. Buttery, flaky pie crust filled with a savory custard that's loaded with ham, caramelized onions, blue cheese. This quiche is decadent, elegant and extremely addicting. Perfect for holiday parties and on-the-go breakfasts.
Course: Main Dish, Side Dish, Snack
Cuisine: Baking, Western
Servings: 12Mini Quiche
5TBspButterStraight from the fridge
4TBspIce Cold Water
2CBacon or ham of your choiceChopped into small pieces
1/3CBlue Cheese Crumbles
1tspFreshly grounded black pepper
Salt to taste
In a small cup, fill it with ice and add water to create ice cold water for adding to the dough later. Set aside.
In a mixing bowl, combine the flour, sugar and salt, mix well.
Cut the ice cold butter into small pieces, add to the flour mixture.
Cut up the butter with a pastry blender or a fork, until the mixture looks like cornmeal.
Scoop out ice water from the cup that was set aside earlier with a tablespoon, adding to the flour mixture one tablespoon at a time, mixing with a fork until 4 tablespoons are added.
Press the dough together with your hands until you can form the dough into a ball, try not to knead or work the dough too much. Adding another tablespoon of ice water if necessary.
Let the dough rest for 5 mins in the fridge.
Roll the dough out to 1/6" (about 4mm) thick
Using a cookie cutter or a mug that's 1.5 inch larger than the diameter of the muffin tin, cut out 12 rounds and lay them into the muffin tins, patting down to fit.
Freeze the crust for 10 mins or refrigerate for 20.
Pre-heat the oven to 425F
While the dough is chilling, make the filling. (OMG this rhymes)
Cook the bacon until cooked and soft if using, remove from pan.
Use the bacon fat or with 1 TBsp of butter, caramelize the chopped onion or medium high heat. Stirring constantly until the onions are browned but not burnt.
Add 2 tsp paprika, 1tsp freshly grounded black pepper, salt to taste and cooked bacon or ham back to the pot and stir, remove from heat.
Blind Baking the Crust
Take the chilled pie crust out of the fridge, layer them with pie weights or parchment paper/foil and beans or rice.
Bake in the oven for 10 minutes to set, remove from oven. Remove pie weights from the crust.
Turn the oven heat down to 375F
Filling and baking.
Beat 2 large eggs, 2/3C heavy cream together and mix well.
Fill each crust with the caramelized onion and ham filling and spoon the egg mixture into every cup, filling them 90% full and sprinkle blue cheese crumbles on top.
Send the mini quiche back in the oven and bake for roughly 20 minutes until the custard has set and slightly browned. It's ok if it still jiggles a bit in the center.
Remove from the muffin tins and let cool on a rack, serve warm or cold.
You can also turn this into a 9" regular-sized quiche by:
Adding 2 more eggs, and 2/3C cream for the custard filling.
Rolling the dough out to 2" larger than a 9" pie pan and set the dough in it instead of the muffin tin.
Bake the filled quiche at 375 for 25-35 mins instead of 20.