Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, chilled and cubed
  • 2-3 tablespoons cold water
  • 4 large eggs
  • 1 cup (240ml) heavy cream or half-and-half
  • 1 cup (100g) shredded cheese (e.g., cheddar, Gruyère)
  • 1/4 cup (15g) fresh herbs (e.g., thyme, chives, parsley), finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add chilled butter and mix until it resembles coarse crumbs.
  3. Gradually mix in cold water until a dough forms.
  4. Wrap in plastic wrap and chill for 15 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Remove the dough from the fridge and roll it out on a floured surface to about 1/8 inch thickness.
  7. Cut out circles (approximately 4-inch diameter) for each muffin cup.
  8. Gently press the dough circles into the muffin cups, ensuring they cover the sides well.
  9. In a bowl, whisk together eggs, cream, and a pinch of salt and pepper.
  10. Stir in shredded cheese and chopped herbs until evenly incorporated.
  11. Pour the egg mixture into each dough-lined muffin cup, filling them about 3/4 full.
  12. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the tops are lightly golden.
  13. Allow to cool for a few minutes in the pan before gently removing the mini quiches. Serve warm or at room temperature.