Mini Quiches 12.5cm/5in
How to make four 5” Mini Quiches, using hot water crust pastry, easy step by step instructions, from start to finish.
Ingredients
Method
- Pastry ingredients:
- 300g / 11oz Plain or All-purpose flour
- 70g / 2½oz Lard or solid vegetable fat
- 70g / 2½oz Butter (unsalted)
- 130g / 130mls Water
- 6g / ¾tsp Salt
- Quiche ingredients:
- 8 Eggs (medium size)
- 100g / 3½oz Grated Cheddar cheese
- 70g / 2½oz Cooked ham
- 3 medium size Spring/Green onions
- 50mls Double or heavy cream
- Salt & Pepper to taste
- Making the hot water crust pastry:
- Mix the salt and flour together, form a well in the centre.
- Place the water on a medium to low heat, add the butter and lard to the pan, bring to a simmer.
- Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
- Tip the contents of the bowl out onto a non-floured surface.
- Gently knead the dough until it all comes together.
- Cut the pastry onto 3 equal pieces.
- Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
- Blind baking the pastry cases:
- Preheat your oven to 170°C / 340°F / Gas mark 3.
- Grease four of your 5-inch pie tins.
- Roll out your pastry to 3mm thick, and cut out 4 circles 6¼in / 16cm in diameter.
- Place the pastry into the greased tins leaving a little sticking up over the edge of the tin, this will compensate for any shrinkage.
- Scrunch up 4 pieces of 7 in round parchment paper, place them on top of the pastry in the tins.
- Fill the case with ceramic or dried beans and gently press it down, I use rice in the video.
- Place them on a baking tray and bake in the preheated oven for 25 minutes.
- Once baked remove from the oven, lift out the blind baking beads, leave the pastry cases in the tins, and allow them to cool.
- Leave the oven running at the same temperature.
- Whisk up the eggs in a large jug, once runny, add the cream and whisk that in.
- Place a little of the grated cheese in the pastry cases, then cover it with a little of the egg mixture, then some spring onions, and ham, more egg mixture, layer up each pastry case like this until full.
- Place all 4 tins on a baking tray, and bake in the preheated oven for 25 minutes.
- Remove from the oven and allow to cool on a wire rack for 10 minutes.
- Once that 10 minute is up, remove the quiches from the tins, and serve.
- These may be served hot or cold.
- Enjoy.
Equipment & products used in my kitchen and videos
