Name: Ham and Endive Mini Quiches
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 24
Ingredients: 2 1/2 cups (625 ml) all-purpose flour; 1/4 teaspoon (1 ml) salt; 1 cup (250 ml) cold butter, cubed; 3/4 cup (180 ml) sour cream; 24 aluminum mini tartlet pans, 7.3 x 7/8 inches (5 x 2 cm) each; 1 red onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons (30 ml) olive oil; 3/4 lb (340 g) cooked ham, finely diced; 2 endives, cores removed, chopped; 6 eggs, lightly beaten; 1 1/2 cups (375 ml) milk; 1 cup (250 ml) grated Gruyère cheese; 3 tablespoons (45 ml) fresh chives cut into 1/4-inch (1/2-cm) lengths; Salt and pepper

Preparation

Pastry
- Briefly pulse the flour and salt in the food processor until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the sour cream. Pulse until the dough starts to form a ball. Remove the dough and shape by hand into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll out the dough to about 3 mm (1/8 inch) thick. With a 9-cm (3 1/2-inch) cookie cutter, cut 24 circles. Line the tartlet pans with the dough, making sure it extends all the way up the sides. Place the pans on a tray and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 190°C (375°F).
Filling
- In a skillet over medium heat, soften the onion and garlic in the oil. Season with salt and pepper. Add the ham and continue cooking until lightly browned. Add the endives and remove from the heat. Adjust the seasoning. Set aside in a bowl and let cool.
- In a bowl, mix the eggs and milk. Season with salt and pepper.
- Divide the ham mixture and cheese among the tart shells. Pour in the egg mixture and garnish with chives. Bake until golden, 30 to 35 minutes.

Ham and Endive Mini Quiches

Categories

Ingredients

Pastry

Filling

Preparation

Pastry

Filling

Personal Note