Do you like quiche? I don’t. Or should I say I didn’t? I’ve tried so many of them, usually recommended by friends with an introduction like “Quiches can be so boring, dry and flat. This one isn’t, have a bite, Im sure you’ll love it as much as I do!”. I’ve been raised up with a mother who taught me to be complimentary and diplomatic, above all when friends give gifts to you or invite you for dinner. You wouldn’t believe how many tasteless dusty bites of Quiches ended in my mouth, turning to unswallowable pulp and doubling its size until a combination of a glass of wine and body control saved me just before I mumbled “Oh, how delicate!”.
Some of my friends wouldn’t do it, they’d say that they don’t like them at all. Why can’t I? Well, I could but why do I think that it’s better to be polite and to suffer myself instead of saying the truth? Do you always say what you think regardless other people’s feelings and effort? If yes, did you ever lose friends due to your straightness? Please, let me know. Let’s get back to quiche now. I’ve tried it any style in many different restaurants in France as well as in Germany and not only the name stays the same everywhere, the taste unfortunately, too. Why making them? A look into the fridge and the article in a magazine about what other things you can cook with your muffin tin lead me there. I tried two different fillings: one with peas and mint and the other one with zucchini and bacon.
Surprise surprise…both results were so good that I have to change my opinion on quiches. All of us liked them and I swear that before we used to be the world’s most convinced hardcore group of anti-quiche activists. Now I know how to make 12 little quiches in a muffin tin and I’ll try more fillings because this is a great starter for guests and you can eat them hot and cold. I’ll surely watch my friends’ reactions carefully after my little introduction: “Quiches can be so boring, dry and flat. This one isn’t, have a bite, Im sure you’ll love it as much as I do!”.
Quiches with two different fillings
12 pieces each, use a muffin tin
The dough (for 12 pieces):
250 g all-purpose floure (Type 405)
100g soft butter
1 egg yolk
100 g cream cheese
a pinch of salt
Mix together and knead until you have nice dough. Wrap into cling film and put into the fridge for 50 minutes.
In the meantime you can preheat the oven to 200°C and prepare the fillings.
Filling 1 – peas and mint:
300 g fresh or frozen peas (to be honest, it doesn’t make a big difference here)
one handful of fresh mint leaves
1 onion (finely chopped)
2 garlic cloves (finely chopped)
3 tbsp olive oil
200 ml milk
100 g crème fraîche
2 tsp mustard
50 g feshly grated Parmesan cheese
Fry the onions and the garlic in a pan with olive oil until translucent. Mix the peas and the mint in a bowl. Whisk eggs, milk, créme fraîche, mustard and salt and pepper in another bowl.
Oil the muffin tin and cut circles of 10-12 cm out of the rolled out dough (I used a dessert bowl), put them on the hollows of the muffin tin and bring each into the shape of a cup. Now fill in the baked onions and garlic first. Then add the peas and the milk/egg mix and finally add the Parmesan cheese. Put into the oven for 30 minutes.
Filling 2 – zucchini and bacon:
400 g zucchini
100 g bacon (chopped)
3 tbsp olive oil
fresh thyme leaves
200 ml milk
100 ml cream
1 tsp mustard
70 g old Gouda cheese (freshly grated)
Fry zucchini, onions and bacon in a pan. Whisk eggs, thyme, milk, cream, mustard, salt and pepper well in a bowl.
Oil the muffin tin and cut circles of 10-12 cm out of the rolled out dough (I used a dessert bowl), put them on the hollows of the muffin tin and bring each into the shape of a cup. Now fill in the baked zucchini/onions/bacon first. Then add the milk/egg mix and finally add the Gouda cheese. Put into the oven for 30 minutes.