These mini quiches, made by lining small molds with shortcrust pastry and pouring in a filling made of egg, cream, and cheese, are an elegant and filling part of brunch tables. They can be served hot or warm.
Rub the flour, cold butter, and salt between your fingertips until sandy in texture, add the egg and bring together into a dough, then chill in the refrigerator for 20 minutes.
Roll out the rested dough thinly and line greased mini quiche molds, prick with a fork, and pre-bake in a preheated 180-degree oven for 10 minutes.
Whisk together egg, milk, cream, grated kaşar cheese, and fresh green onion to make the filling.
Pour the filling into the pre-baked molds and bake at 180 degrees until the filling puffs up and turns golden brown.
Important: If the dough is not pricked with a fork after lining the pan, it may puff up and lose its shape while baking. Allergen: Contains wheat flour (gluten), egg, and dairy.
If you add a pinch of grated nutmeg to the mixture, you give the quiches a light and elegant depth of flavor.
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