Mini quiche

Preparation

• 1
  In a dry bowl mix the All Purpose Flour with the butter. Using your fingertips rub the two ingredients together until the mixture starts to resemble breadcrumbs. If you’re in a hurry you can do the entire step in your food processor.
• 2
  Add the egg yolk and mix again.
• 3
  Add chilled water 1 tbsp at a time and knead until the mixture starts to form a dough. Do not add too much water. It should be just enough to make the mixture form a dough.
• 4
  Cover the dough in cling film and refrigerate for at least 20-25 minutes. Doing so, will make the rolling out process a lot easier.
• 5
  Pre-heat your oven to 180 degrees Celsius. Grease your cupcake tray.
• 6
  Gently flour your work surface and roll out the dough until it’s not too thick nor too thin.
• 7
  With the help of a cookie cutter, cut out 18 pieces of the dough.
• 8
  Place each one in your individually greased cupcake tray.
• 9
  Blind Bake the pastry in your oven for approximately 10-15 minutes. Doing so will prevent the shell from going soggy once the filling has been added.
• 10
  Allow the shells to cool over a wire rack. Prepare your filling in the meantime.
• 11
  In a bowl, mix together all the ingredients for the filling.
• 12
  Add each filling to the quiche shells. Bake again until the Quiche forms a nice golden brown colour on top.
• 13
  Congratulations! Your Mini Quiche is ready to be served!