These mini quiches are not only visually appealing but also a burst of flavours with the sweetness of caramelised onions, the tanginess of cherry tomatoes, and the creamy richness of goat cheese. Perfect for entertaining or as a savoury treat for yourself!
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
For the Filling:
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled goat cheese
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Method:
- Prepare the Crust: In a blender, combine the flour, cold cubed butter, and salt. Pulse until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, pulsing until the dough just comes together. Be careful not to overmix.
- Turn the dough onto a lightly floured surface, gather it into a ball, flatten into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 190°C.
- Roll out the chilled dough on a floured surface and cut into rounds that will fit your mini quiche pans or muffin tin.
- Press the dough rounds into the mini quiche pans or muffin tin, trimming any excess.
- Caramelise the Onions: In a skillet, heat olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened and golden brown.
- Stir in balsamic vinegar and continue cooking for an additional 2-3 minutes until the onions are caramelised. Remove from heat.
- Assemble the Quiches: Distribute the caramelised onions evenly among the mini quiche pans or muffin tin. Place halved cherry tomatoes on top of the onions and sprinkle crumbled goat cheese over the tomatoes.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the tomatoes, onions, and goat cheese in each quiche pan.
- Bake in the preheated oven for 20-25 minutes or until the quiches are set and the edges are golden brown. Allow the mini quiches to cool for a few minutes before carefully removing them from the pans.
