This recipe first appeared in the Oct. 21, 2013 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine.
In this tomato version, the buttery crust is home to a single halved cherry tomato, a basic milk-and-eggs custard, and a cheese sprinkle. You can switch out the tomatoes for any filling, really. But this way really streamlines the quiche-making process. What’s easier to prep than a cherry tomato? That’s right, nothing.
Your own quiche-making process can take place as early as this week, if you like. Mini quiches (and big ones) freeze well, making them a great party food choice. Besides, they’re cute. Cute food always goes.
Yield: 1 dozen mini quiches
- Canola oil, to grease muffin cups
- 6 Tbsp unsalted butter, cubed
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp dried basil
- 4 Tbsp very cold milk
- 12 cherry tomatoes, halved
- 2 eggs
- Scant ½ cup milk
- ½ cup any shredded cheese
1. Preheat the oven to 350 F/180 C. Place the butter in the freezer while you line a muffin tray with paper liners and grease them well with oil. (It is much easier to shape the crusts in liners than in the muffin tray itself.)
2. In a food processor fitted with the knife blade, combine flour, salt, and basil. Add butter and pulse until the pieces are the size of chocolate chips or a bit smaller. Add the milk, one tablespoon at a time. After each addition, pulse and touch the dough. When it holds together if you pinch it between your fingers, it’s ready. (You should feel some moisture when you pinch.) Depending on local humidity, you may need up to an extra tablespoon of milk. Remove the blade from the processor.
3. Spoon a tablespoon of dough crumbs into a greased paper liner and press to form a dough that covers the bottom of the liner and extends up the sides. Press it into the muffin tray to hold the shape.
4. Place one halved cherry tomato in each crust. Whisk together milk and eggs and pour over the tomatoes slowly, filling the crusts most of the way. Sprinkle with the cheese (you may not need it all) and bake for 40-45 minutes.
Freezer-friendly alert! The quiches freeze well.