Herb Mini Quiches

Instructions

1. 1

   Mix the softened butter with flour and salt until the mixture resembles breadcrumbs, then add cold water a little at a time until a dough forms. Press the dough firmly into a muffin tin to create 12 mini shells.

   Tip: Work quickly with cold hands to keep the pastry light and flaky.

2. 2

   Preheat your oven to 200 degrees Celsius and bake the empty shells for 8 minutes until they just begin to set.

   Tip: This partial bake prevents soggy bottoms when you add the filling.

3. 3

   While the shells cook, whisk together the eggs and milk in a bowl until smooth and well combined.

4. 4

   Stir the grated cheese, parsley, chives, and thyme into the egg mixture, then season with black pepper and nutmeg.

   Tip: Taste your filling and adjust the herb balance to your preference.

5. 5

   Remove the partially baked shells from the oven and carefully pour the herb filling into each one, filling them about three quarters full.

   Tip: Leave a small gap at the top as the quiches will rise slightly while cooking.

6. 6

   Return the muffin tin to the oven and bake for 15 to 18 minutes until the filling is golden and just set in the center when you gently shake the tin.

   Tip: The quiches continue cooking slightly after removal, so avoid overbaking.

7. 7

   Let the mini quiches cool in the tin for 5 minutes before carefully running a knife around the edges and turning them out onto a wire rack.

   Tip: This brief cooling allows them to firm up just enough to handle without breaking.