Mini quiche |

Posted on

7 October 2014


The Bakealogue

Mini quiche

Mini quiche


All Purpose Flour: 2 cups
Butter (cut in small cubes): 4 tbsp (heaped)
Egg yolk: 1
Cold water: 2 tbsp (or as required)
<strong>Ingredients for the filling:</strong>
Eggs: 2
Milk: 1/2 cup
Grated Cheese: to taste
Spring Onions (chopped): to taste
Salt: 1/2 tsp (or to taste)
Black Pepper: 1/2 tsp (or to taste)


  • 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.
  • Add the egg yolk and mix again.
  • 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.
  • 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.
  • Pre-heat your oven to 180 degrees Celsius. Grease your cupcake tray.
  • Gently flour your work surface and roll out the dough until it’s not too thick nor too thin.
  • With the help of a cookie cutter, cut out 18 pieces of the dough.
  • Place each one in your individually greased cupcake tray.
  • 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.
  • Allow the shells to cool over a wire rack. Prepare your filling in the meantime.
  • In a bowl, mix together all the ingredients for the filling.
  • Add each filling to the quiche shells. Bake again until the Quiche forms a nice golden brown colour on top.
  • Congratulations! Your Mini Quiche is ready to be served!
Cooks Note

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