Legendary Dishes | Mini Quiche (small savoury custard cakes)

BELGIUM FRANCE LUXEMBOURG

Mini quiche – products of master patissiers in Paris – are now common throughout the low countries. The fillings remain varied and usually depend on the creativity of the pastry chef. The quantity of both pastry and filling will depend on the size and depth of your moulds.

Traditionally the standard liquid filling was either eggs and cream or eggs and milk. Some recipes called for whole eggs and egg whites or egg yolks. Modern versions prefer crème fraîche to thick cream. It is not unusual to see recipes with crème fraîche, eggs and milk.

The pastry can be either puff or shortcrust (see also the Story of Dough).

It is believed the original quiche (after kuchen for cake in German), made in Nancy in the 1500s, had a bread dough base.

Dough

  • 250 g white wheat baking flour
  • 125 g butter, cut into small cubes*
  • 1 large egg
  • 30 ml water, cold
  • 20 g sugar (optional)
  • Salt, pinch

Sieve the flour into a large bowl, stir in the salt and, if using the sugar, gradually begin to incorporate the butter and, once the mixture has the consistency of crumbly sand, work in the egg. Add some water to bring it together, do not overwork it. Place on a layer of clingfilm, bring together, chill for several hours.

*Some bakers prefer their butter to be cold, others semi-hard, the latter to bring together the flour and butter as quickly as possible.

Filling (cheese, spinach)

  • 400 g young spinach leaves / older spinach leaves blanched in hot water for 5 minutes, squeezed dry, chopped
  • 300 ml crème fraîche
  • 4 eggs
  • 150 g Emmental / Gruyére, grated
  • 45 g Parmigiano cheese, grated
  • Nutmeg, grated, large pinch
  • Salt, pinch
  • Pepper, pinch
  • Butter, for frying and greasing

Sauté spinach in a large knob of butter over a high heat for a few minutes. If using young leaves, drain, retain liquid, leave spinach to cool. Put spinach liquid in fridge. If using old leaves, cool the mixture.

Cut pastry into 20 thin 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

In a bowl, beat eggs with crème fraîche, brush all of the pastry with a little of this mixture. 

Add spinach to the cream-egg mixture.

Using a fork, prick the pastry dough and bake for 10 minutes.

Scoop the hardened butter from the top of the spinach liquid, place in bowl with cream-egg-spinach mixture. Add emmental or gruyére cheese, nutmeg and seasonings, stir, pour into pastry moulds. Sprinkle with parmigiano. 

Bake for 25 minutes.

Filling (bacon / ham, cheese)

  • 300 ml crème fraîche
  • 250 g bacon / ham, diced, fried
  • 4 eggs
  • 90 g Emmental cheese / Gruyère cheese, grated
  • 1 tsp nutmeg, grated
  • Salt, large pinch
  • Pepper, large pinch

Cut pastry into 20 thin 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

In a bowl, beat eggs with crème fraîche, brush the pastry with a little of this mixture. Using a fork, prick the pastry dough and bake for ten minutes.

Arrange bacon in each mould. Add emmental or gruyére cheese, nutmeg and seasonings to the cream-egg mixture, stir, pour into pastry moulds.

Bake for 25 minutes.

Filling (pork)

  • 300 ml whole milk, warmed with 15 g vanilla sugar
  • 250 g rillette meat
  • 200 g pork belly, diced, boiled and fried
  • 3 eggs
  • 2 egg whites
  • 1 tbsp parsley
  • Salt, large pinch
  • Pepper, large pinch

Cut pastry into 20 thin 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

Using a fork, prick the pastry dough and bake for ten minutes.

Beat eggs whites into a foam. Beat whole eggs with the milk and parsley, add seasonings and fold in the egg whites.

Place a tablespoon of shredded pork in each mould, fill with the egg mixture.

Bake for 25 minutes.

Filling (onions)

  • 300 ml crème fraîche
  • 4 eggs
  • 200 g onions, 50 g puréed, 150 g cut into rings, boiled in water to soften
  • 60 g Emmental cheese, grated
  • Salt, large pinch
  • Pepper, large pinch

Cut pastry into 20 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

Using a fork, prick the pastry dough and bake for ten minutes.

Beat eggs, cream and puréed onions in a large bowl, add seasonings.

Place several onion rings in each mould, fill with the egg mixture, top with a large teaspoon of cheese.

Bake for 25 minutes.

Filling (bacon, onions, potatoes)

  • 300 ml crème fraîche
  • 300 g onions, chopped
  • 250 g potatoes, peeled, cooked whole, sliced thin
  • 4 eggs
  • 90 g bacon, cubed, fried
  • 45 g Gruyère cheese, grated
  • 30 ml olive oil
  • 1 tbsp parsley
  • Salt, large pinch
  • Pepper, large pinch

Sauté the onions in the olive oil until soft, set aside to cool.

Cut pastry into 20 thin 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

Using a fork, prick the pastry dough and bake for ten minutes.

Beat eggs, cream, onions and parsley in a large bowl, add seasonings.

Place several potato slices in each mould, fill with the egg mixture, top with a large teaspoon of cheese.

Bake for 25 minutes.

Filling (cheese, courgettes, lemon)

  • 450 g courgettes, cut into 1 cm dice
  • 300 ml crème fraîche
  • 120 g Chaource cheese, sliced
  • 4 eggs
  • 45 g candied lemon pieces
  • 30 ml olive oil
  • 3 garlic cloves, crushed, minced
  • Salt, large pinch
  • Pepper, large pinch

Sauté courgettes and garlic in the olive oil over a low heat, until the courgettes are soft, set aside to cool.

Cut pastry into 20 thin 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

Using a fork, prick the pastry dough and bake for ten minutes.

Whisk the egg, fold into a bowl with the courgette-garlic mixture, add the cream, lemon pieces and seasonings.

Spoon into moulds, top with cheese. Bake for 25 minutes.

Filling (broccoli, cheese)

  • 300 g broccoli, cut into small florets, par-boiled
  • 300 ml crème fraîche
  • 4 eggs
  • 90 g blue cheese, grated
  • Salt, large pinch
  • Pepper, large pinch

Cut pastry into 20 thin 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

Using a fork, prick the pastry dough and bake for ten minutes.

Beat the eggs, add the cream and seasonings.

Arrange broccoli in the moulds, fill with the egg mixture, top with cheese.

Bake for 25 minutes.

Filling (bacon, mushrooms)

  • 600 g white mushrooms, chopped
  • 300 ml crème fraîche
  • 4 eggs
  • 150 g shallots, sliced thin
  • 90 g bacon, cubed (optional)
  • 90 g blue cheese, grated (optional)
  • 30 ml olive oil
  • 5 g black pepper
  • 5 g salt

Sauté shallots in the olive oil over a low heat for 15 minutes, add the bacon. Fry for a couple of minutes, add the mushrooms, cook until the liquid evaporates. Season and set aside to cool.

Cut pastry into 20 thin 14 cm rounds, place in 10 cm diameter moulds in a greased baking tray.

Preheat the oven to 180°C.

Using a fork, prick the pastry dough and bake for ten minutes.

Beat the eggs, add the cream and seasonings.

Spoon mushroom mixture into the moulds, fill with egg mixture.

Bake for 25 minutes.