- To make the crust: In a medium-sized bowl, whisk together the flours and salt.
- Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is evenly crumbly.
- Sprinkle up to 3 tablespoons ice water over the butter and flour mixture, mixing until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.
- Turn the dough out onto a lightly floured surface, and shape it into a disk.
- Roll its edges along a floured work surface (as though the disk were a wheel), in order to smooth them out.
- Pat the disk until it's about 1" thick, and roll it like a wheel again.
- Wrap it in plastic wrap, and refrigerate for 30 minutes, or overnight.
- To assemble the quiches: Preheat the oven to 425°F. Have a mini-muffin pan ready, or other pan with wells with a 4-teaspoon capacity.
- Remove the dough from the refrigerator, and let it rest at room temperature for about 30 minutes, to soften.
There are two ways to proceed:
a) If you feel comfortable rolling dough, flour your work surface and roll the dough into a 14" circle. Use a 2 3/4" cutter to cut 24 rounds out of the dough, gathering and re-rolling the scraps. Center each round of rolled-out dough over a well of your chosen pan. Gently press the round into the bottom and around the sides of the well, making a built-up edge that extends just slightly over the rim of the well.
b) If you're a bit wary of the rolling process, divide the dough into 24 pieces, and roll each piece into a ball; each ball should weigh about 3/8 ounce (11g to 12g). Press each ball into the bottom and up the sides of the wells of your chosen pan.
- To fill the quiche: Drop a scant 1 teaspoon of your choice of savory filling into each of the dough pockets.
- Make the custard by whisking together the eggs, half and half, and salt.
- Fill each quiche bite to just under the rim with the custard.
- Bake the bites for about 25 minutes, until the edges of the crust are brown, and the filling is puffed.
- Remove them from the oven, and after 5 minutes, remove them from the pan and place them on a rack to cool, or serve immediately.
- Store, wrapped, in fridge for up to 3 days or in the freezer for a month.
Tips from our Bakers
- This recipe is easy to double, if you want to bake and freeze a bunch of these. To serve, thaw overnight in the refrigerator, and heat briefly (8 to 10 minutes), lightly tented with foil, in a 350°F oven.