I love this recipe and I use it whenever I host family gatherings and brunches. These can be done as one big quiche or as I prefer mini quiches. They are easy to make, you can make it more interesting by using the same cream based mixture adding different fillings to it. My favorite fillings are sweet yams or mushrooms. These freeze perfectly, allowing you to make them ahead of time and just pull out of the freezer the day of your brunch and reheat in the oven, they come out tasty and fresh.
Crust:
2 1/4 cups of sifted all-purpose flour
1/3 tsp salt
1/3 white pepper
1/3 paprika
8 ounces of butter
1/4 cup of water
1/2 tsp lemon juice
In a mixing bowl, mix flour salt and spices. In a mixer mix butter for a minute at a low speed, then add lemon juice and water.
Add the flour spices and honey, mix as little as possible, just until a cohesive dough is formed. Wrap the dough in a plastic sheet and let it cool in the fridge for at least two hours.
Basic Filling:
6 eggs
7 oz sour cream
8 oz sweet cream
2 tbsp grated Parmesan cheese
A dash grated nut mag
A dash of paprika
A dash of salt
A dash of grounded black pepper
For the caramelized Yam Filling:
1 large yam pilled and diced to small cubes
2 tbs olive oil
1 tbs brown sugar
1 tbs honey
Salt and pepper
Mix all the ingredients in a mixing ball. If you want to do different fillings, separate the mixture into different bawls
mix all the ingredients and bake in the oven for 20 minutes until yams are golden
at 340 F.
For mushrooms filling. lightly sauté mushrooms with olive oil. Add the yams/mushrooms to the filling mix.
preheat oven to 320 F.
Roll out the crust dough to a thin layer ( about 3 mm)
cut out the dough into medium size disks and fit it into the mini quiche molds (or one big pie plate.)
Add the filling and bake for about 20 minutes until golden on top and at the bottom.
Then find some people you love and let them enjoy!