Mini Spinach, Onion and Prosciutto Quiche

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I love quiche. It is so versatile and delicious. Flaky, buttery crust filled with endless options. Veggies, meats, cheeses, herbs, or spices in any combination. You can really let your imagination go wild. I randomly had some leftover prosciutto and gruyere and decided that some mini quiche would be the perfect place to use it up. Along with a little diced onion an some spinach, it really was a wonderful combination. 

I just thought it would be fun to make some mini quiche, but this would be equally as good as a regular size quiche. Whatever you do, I highly recommend making your own pie dough. It really is so much better than anything you can get at the store. 

Spinach, Onion and Prosciutto Quiche

Ingredients

  • 1/2 small onion, minced
  • 2 eggs
  • 2/3 cup milk
  • 4 ounces frozen spinach, thawed and very well dried
  • A couple slices of prosciutto
  • 2 ounces Gruyere (or your favorite cheese)

Directions

In a small sauté pan with a little olive oil in it, cook the onion for a few minutes until it begins to soften and become translucent. Set aside. Mix together the eggs and milk, seasoning with salt and pepper to taste. Evenly divide the prosciutto, spinach, onions and cheese between the prepared tarts. Pour the custard into the individual tarts, being careful not to overfill. Bake the mini quiches for 15-20 minutes at 375 degrees, or until the custard is just set. 

Pate Brisee

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1/4 cup ice water, plus more if needed

Directions

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender or two fork.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together with out being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still to crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour, or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

When ready to use, roll dough out to 1/4 inch thick. Press gently into tart pans, making sure not to stretch the dough. Place pans in the freezer to chill for at least 15 minutes.

Remove tarts from freezer, and blind bake for 15-20 min at 375 degrees. Remove weights and bake about 5 minutes longer, until crust is lightly browned.