Planning a bridal shower? Forget the store-bought pastries! Impress your guests with these elegant, delicious, and surprisingly easy mini quiches. This recipe offers a perfect blend of savory and sophisticated, making it ideal for a charming springtime brunch or a sophisticated afternoon tea. These mini quiches are not only beautiful to look at but also incredibly satisfying, combining the delicate flavor of asparagus with the richness of Gruyère cheese. Get ready to elevate your bridal shower to the next level with this simple yet impressive recipe!
Ingredients:
This recipe makes approximately 12 mini quiches. Adjust accordingly for your guest count.
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For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
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For the Filling:
- 1 bunch asparagus, trimmed and chopped
- 1 cup Gruyère cheese, grated
- 4 large eggs
- ½ cup heavy cream
- ¼ cup milk
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
- Roll and cut: On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Use a 3-inch cookie cutter or a knife to cut out circles. Press each circle into a mini muffin tin.
Preparing the Filling and Baking:
- Sauté the asparagus: Heat the olive oil in a skillet over medium heat. Add the chopped asparagus and cook until tender-crisp, about 5-7 minutes. Set aside to cool slightly.
- Whisk the egg mixture: In a bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, salt, and pepper.
- Assemble the quiches: Divide the cooked asparagus evenly among the mini tart shells. Sprinkle each with grated Gruyère cheese.
- Pour the egg mixture: Carefully pour the egg mixture over the asparagus and cheese in each tart shell, filling them almost to the top.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Cool and serve: Let the mini quiches cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature.
Tips for Success:
- Blind baking (optional): For a crispier crust, you can pre-bake the tart shells for 10 minutes before adding the filling. Prick the bottom of the shells with a fork before baking.
- Don't overfill: Overfilling the tart shells can cause the filling to spill over during baking.
- Use fresh asparagus: Fresh asparagus will give you the best flavor and texture.
Variations:
- Add different cheeses: Experiment with other cheeses like Swiss, cheddar, or Parmesan.
- Incorporate other vegetables: Add sautéed mushrooms, spinach, or bell peppers for extra flavor and color.
- Make it vegetarian: Omit the Dijon mustard for a completely vegetarian option.
Nutritional Information (per mini quiche, approximate):
- Calories: 150-180
- Fat: 10-12g
- Protein: 7-9g
- Carbohydrates: 10-12g
These mini quiches are a delightful addition to any bridal shower, offering a delicious and elegant touch. They're easy enough for a beginner cook, yet impressive enough to wow your guests. Enjoy the process of making these beautiful and tasty treats, and happy showering!