Isn’t it funny how we trick ourselves into thinking that miniature foods taste so much better? Cupcakes. Cake pops. Mini candy bars. Fingerling potatoes. Bite-size anything. For example, given the choice between sugar cubes and plain sugar, I’d pick sugar cubes any day, even though they taste the same.I’m weird.
But these mini quiches taste better. For real.
MINI ROSEMARY ONION QUICHE
Yield: 4 mini quiches
1 1/2 c flour
7 T butter (chilled and cut in small pieces)
5 T ice water
1 onion, sliced
4 oz sliced mushrooms
2 garlic cloves, minced
1 T olive oil
1 tsp salt
1/4 tsp pepper
1 tsp dry rosemary
1/4 c shredded cheddar cheese
1/4 c shredded mozzarella cheese
1/4 c half and half
4 T parsley, minced
Place flour in a bowl. Cut in butter using hands until mixture is coarse. Gradually add water until dough comes together, using fingers to roughly blend mixture together (do not knead). Shape into four balls and cover. Allow the dough balls to rest for 10 minutes. Roll each out to fit the mini tart pans. Push dough up on edges and use a fork to pierce the bottom in several places (this allows air to escape while cooking so the crust does not puff up on the bottom). Freeze for 30 minutes. Place on a cookie sheet with sides.
Preheat oven to 425F. Bake mini quiche crusts for 15 minutes.
In a large bowl, whisk eggs, salt, pepper and rosemary together. Add in cheese and half and half. Stir in onion mixture. Divide egg mixture evenly into each tart pan. Sprinkle 1 T parsley on each quiche. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean and quiche doesn’t jiggle when shaken.