These mini quiches are made by lining small pans with shortcrust pastry and filling them with a mixture of eggs, cream, and cheese. They make an elegant, satisfying addition to brunch and can be served hot or warm.
Rub the flour, cold butter, and salt together with your fingertips until the mixture resembles coarse crumbs. Add the egg and bring the dough together. Chill for 20 minutes.
Roll out the rested dough thinly and line greased mini quiche pans. Prick the bases with a fork and blind-bake at 180°C / 355°F for 10 minutes.
Whisk the eggs, milk, cream, grated Kashar cheese, and scallions together to make the filling.
Pour the filling into the partially baked pastry shells. Bake at 180°C / 355°F until the filling is set and golden.
Important: Prick the pastry with a fork after fitting it into the pans; otherwise, it may puff up and lose its shape as it bakes. Allergen note: contains wheat (gluten), eggs, and dairy.
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