Are you ready to elevate your brunch game with a delightful twist on a classic French dish? These Mini Quiches with Einkorn Crust are not only irresistibly delicious but also packed with wholesome ingredients that will leave your taste buds dancing! With their flaky, buttery crust and a colorful filling of mixed vegetables and cheese, these bite-sized wonders are perfect for any occasion—from cozy family breakfasts to elegant gatherings. Plus, they’re surprisingly easy to make, and once you try them, you’ll be hooked! Dive into this recipe and discover how to create these gourmet mini quiches that are sure to impress!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 mini quiches
Ingredients
- 1 cup einkorn flour
- 1/2 cup butter, cold and cubed
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1 cup mixed vegetables (spinach, bell peppers, etc.)
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Prepare the crust by combining einkorn flour and salt in a large mixing bowl. Add cold, cubed butter and use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add 2-3 tablespoons of ice water, mixing until the dough just comes together. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax.
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or cooking spray.
- Roll out the chilled dough on a lightly floured surface to approximately 1/8 inch thickness. Cut circles slightly larger than the muffin tin cups to allow for some overhang.
- Carefully press the dough circles into each muffin cup, ensuring they are evenly distributed and come up the sides. Trim any excess dough hanging over the edges.
- In a separate bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Distribute the mixed vegetables evenly among the prepared crusts, then sprinkle shredded cheese on top of the vegetables.
- Carefully pour the egg mixture over the vegetables and cheese, filling each cup about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until the quiche centers are set and the tops are golden brown.
- Remove from the oven and let cool in the tin for 5-10 minutes. Gently remove the mini quiches using a small offset spatula.
- Serve warm or at room temperature. These mini quiches can be stored in the refrigerator for up to 3 days and reheated in the oven.
Tips
- Chill Your Butter: For the flakiest crust, make sure your butter is cold and cubed before mixing it with the einkorn flour. You can even chill your mixing bowl for extra precaution!
- Don’t Skip the Resting Time: Allowing the dough to rest in the refrigerator for 30 minutes helps relax the gluten, making it easier to roll out and ensuring a tender crust.
- Customize Your Fillings: Feel free to get creative with your vegetable choices! Use seasonal veggies or whatever you have on hand—zucchini, mushrooms, or even cooked bacon can add a delicious twist.
- Watch the Baking Time: Ovens can vary, so keep an eye on your quiches as they bake. Look for a golden brown top and a firm center to know they’re done.
- Storage Made Easy: These mini quiches are perfect for meal prep! Store leftovers in an airtight container in the fridge for up to three days, and simply reheat them in the oven for a quick and satisfying snack.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 8g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 85mg
