Ingredients
-
-
2/3
-
6
-
2 2/3
-
2
-
1/2
-
1/2
-
-
2
-
1 1/3
-
1/4
-
1/4
-
1/8
-
1/2
-
Directions
Ham and Gruyere Mini Quiches (Adapted from Williams-Sonoma), From Williams-Sonoma Essentials fo Breakfast & Brunch by Chuck Williams (ISBN-13 978-0-8487-3192-2 or ISBN-10 0-8487-3192-1) Adapted from Ham, Leek, and Gruyere Quiches The book also has directions for making the pastry in the food process or and adds either cooked leeks cooked and drained spinach , From Williams-Sonoma Essentials fo Breakfast & Brunch by Chuck Williams (ISBN-13 978-0-8487-3192-2 or ISBN-10 0-8487-3192-1) Adapted from Ham, Leek, and Gruyere Quiches The book also has directions for making the pastry in the food process or and adds either cooked leeks cooked and drained spinach
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Steps
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1
Done
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To Make Pastry: Use Pastry Blender or Fork to Cut Butter and Vegetable Shortening Into 3/4 Inch (2 Cm) Pieces. |
|
2
Done
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in a Large Bowl, Combine Flour, Sugar (optional), and Salt Adn Stir to Mix. Scatter Butter and Shortening Pieces Over the Flour Mixture. Using a Fork, Toss to Coat With the Flour. Using a Pastry Blender or 2 Knives, Cut in the Butter and Shortening Until the Mixture Forms Large, Coarse Crumbs the Size of Large Peas. Drizzle Ice Water Over the Mixture and Toss With a Fork Until the Dough Is Evenly Moist and Begins to Come Together in a Mass, but Does not Yet Form a Ball. |
|
3
Done
|
Transfer Dough to a Work Surface. Divide Dough in Half and Form Each Half Into a 6 Inch (15 Cm) Disk. Wrap Each Disk Tightly in Plastic Wrap and Refrigerate Until Well Chilled, About 1 Hour or Overnight. |
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4
Done
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Position a Rack in the Middle of the Oven and Preheat to 400 F (200 C). |
|
5
Done
|
Remove 1 Dough Disk from the Refrigerator. on a Lightly Floured Work Surface, Roll Out Into a Round About 13 Inches (33 Cm) in Diameter and 1/4 Inch (6 Mm) Thick. |
|
6
Done
|
Using a 2 Inch (5 Cm) Biscuit or Cookie Cutter, Cut Out Circles of Dough and Fit Into 24 Mini-Muffin-Pan Cups. If Needed, Also Use Second Disk and Reroll and Cut Scraps as Needed. Place a Small Ball of Crumpled Aluminum Foil in Each Cup. |
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7
Done
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Bake in Preheated Oven 4 Minutes; Remove Foil and Set It Aside. Prick Bottom of Each Pastry With a Fork and Continue Baking Until Golden, 2-3 Minutes Longer. Let Cool on a Wire Rack and Set Aside. This May Be Completed Up to 2 Days in Advance and Stored in an Airtight Container. |
|
8
Done
|
Reduce Oven Heat to 350 F (180 C) or Preheat Oven If Shells Were Prepared in Advance. |
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9
Done
|
in a Bowl, Whisk Together the Eggs, Cream, Salt, Pepper, Nutmeg, and Ham. Whisk to Combine. This May Be Completed Up to 1 Day in Advance and Stored, Covered, in the Refrigerator. |
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10
Done
|
Spoon Egg Mixture Into Pastry Shells, Filling Them to the Brim. |
|
11
Done
|
Bake the Quiches Until Filling Is Puffed and Lightly Golden, 10-12 Minutes. Transfer to a Wire Rack and Let Cool in the Pan. Garnish With Chives If Desired; Serve Warm or at Room Temperature. |
