I associated cheese quiches with the autumn fair, with the change of the season and the winter at the door. Actually it’s warm and sunny here and so I made this lighter than usual, no heavy cream and only light cheese. But up to you if you prefer less light quiches you can use the cheese you like most. Once more I suggest to add vermouth to the recipe as this makes them really super tasty!
Depending on the size of the sheet you will be able to make 12-16 small (6 cm) quiches, I prefer to suggest simply to have a look of the sheet and see how you can cut in squares. Remember for big squares you will need more filling than for small ones. Don’t overfill the squares as the filling will puff during baking.
Mini Cheese Quiches
- 1 sheet puff pastry, refrigerated
- 1 small onion, chopped
- 1 tablespoon flour
- 1⁄2 cup milk
- 2 eggs, well beaten
- 1 dash nutmeg
- 1 cup grated light cheddar cheese, or your selection of cheese, in winter I suggest gruyere
- 1 pinch dried rosemary, powdered (with the mortar it is quickly done)
- Salt and pepper
- 1⁄2 cups light cheddar cheese, shredded
- Cut the puff pastry into 12-16 squares that fits with your muffin baking mold. Remember that you will need the border to prevent filling running out. For this I stretched the squares (one by one) from the middle of the side of them in order to get a rounder shape. Place the squares in the greased baking mold trying to cover the borders.
- Preheat the oven to 190°C/375°F.
- In a small cup combine flour, milk, eggs, nutmeg, rosemary and season with salt and pepper to taste. Add 1 cup of the cheese, stir.
- Spoon the mixture in the baking mold prepared with the puff pastry.
- Top with remaining cheese.
- Bake for about 25-30 until golden. With my oven I found that it in convenient to increase the temperature to 200°C/400°F (or little more) during the last 10 minutes but heating only form the bottom.
- Remove from the oven when golden brown, wait 5 minutes before removing from the mold.