Mini Quiche with Ham and Caramelized Onion | 火腿佐焦糖洋蔥迷你法式鹹派
A crowd pleaser. Buttery, flaky pie crust filled with a savory custard that’s loaded with ham, caramelized onions, blue cheese. This quiche is decadent, elegant and extremely addicting. Perfect for holiday parties and on-the-go breakfasts.
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There are endless parties between Christmas and New year, bet you gorgeous people are invited to a dozen yourselves. This recipe was inspired by the classic quiche loraine and the giant leftover ham in my fridge. I didn’t want to go to a friend’s party empty handed and wanted to make something that’s easy to eat yet still impress. Quiche is the perfect solution, especially if you have leftover pie crust in the fridge. If not, don’t worry this recipe’s got the delicious crust covered too.
I made my pie crust from scratch. I’ve got to say that I’m not an expert in pie crust making yet, but this crust is easy and perfectly buttery, flaky and delicious. You can use this recipe to make a 9″ quiche as well. I made the mini quiches bling baking without the pie weights, which worked but they weren’t perfect. The crust definitely needed the weights to blind bake so they don’t shrink and puff up and turn your quiches into micro quiche. (This happened to mine as I was experimenting)
If you don’t have any pie weights and since we’re making mini quiches, you can also use bean or rice. Layer foil over your pie crust and load them up with beans or rice. Make sure you layer it with foil or parchment paper, or it will be a rather painful grain removal, I did it with rice once upon a time, not smart. It took me about 30 minutes to remove all the grains before I could start my next step.
The ratio of crust to filling for mini quiche is different than a regular quiche, the pie dough should be rolled thinner for a mini quiche. About 1/2 the thickness of a regular pie. I prefer the dowel type of rolling pin. It’s just easier to use and easier to control for me. I also find that rolling pins with measurements on the side to control my rolling evenly comes in handy. After rolling the pie dough out, I used a round cookie cutter to cut a round shape then layer them into a 12-cup regular muffin tin, patting them flat into each little tin.
As for the flavor of this quiche, it’s got layers of flavors. The fat of ham or bacon steeping into the egg custard, accompanied by the sweetness of caramelized onion. Biting into a crumb of creamy blue cheese that melts in your mouth, leaving a distinctly rich aroma combined with bits of ham and buttery flaky crust, it’s heavenly. Your guests will LOVE this dish, and they’re pretty to look at too.
OTHER CHRISTMAS LEFTOVER RECIPES YOU MIGHT LIKE:
BACON CHEESE ROLL | 培根起司捲 (SUBSTITUTE BACON WITH HAM! IT’S VERY ADDICTING)
VEGETARIAN RADISH CAKE FROM SCRATCH | 自製米漿素食蘿蔔糕 (MAKE IT NON VEGETARIAN BY ADDING CHOPPED UP HAM, DRIED SHRIMP, FRIED SHALLOTS AND DRIED MUSHROOM SOAKED IN WATER AND DICED TO THE RECIPE. THAT’S THE KIND THEY SERVE AT THE DIMSUM RESTAURANTS!)
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