Kale and Manchego Mini Quiches
Kale and Manchego Mini Quiches are pastry tarts filled with a creamy quiche filling dotted with kale, Manchego cheese, and diced chorizo. They are a delicious breakfast or brunch dish, that would be very festive for a holiday or special occasion.
The Equipment You’ll Need
- Tart Pans- You’ll need 8 four inch tart pans, with removeable bottoms.
- A Food Scale- This is essential for properly weighing your flour.
- A Pastry Blender- You’ll need this for cutting your butter and cream cheese into the flour.
- Pie Weights- These are little ceramic balls that you put on the dough to keep it from expanding in the oven. If you don’t have these you can use dried beans or rice.
The Ingredients You’ll Need for Kale and Manchego Mini Quiches
- Flour- Be sure to use all-purpose flour.
- Cream Cheese- Use brick cream cheese, that is full fat.
- Milk- Make sure you’re using whole milk.
- Chorizo- Use precooked Spanish chorizo links. I like the Niman Ranch brand.
- Kale- I find it easiest to use frozen kale. Be sure to wring all the liquid out in a dish towel.
- Manchego Cheese- This is a Spanish cheese. If you can’t find it, just use Parmesan cheese.
How I Made my Kale and Manchego Mini Quiches
- First, I made the pastry dough. I used my pastry blender to cut the butter and cream cheese into the four. Then, I added the ice water until a nice dough formed. I let it chill overnight.
- Next, I rolled out the dough, and then cut dough rounds using a six inch cookie cutter.
- Then, I baked the tart shells.
- While the tart shells baked, I mixed up the quiche mixture. It is very important to squeeze all the liquid out of the quiche.
- Finally, I filled the shells with the quiche filling and baked them.
These Kale and Manchego Mini Quiches are very pretty, and great for serving at brunch. I think these would be especially great to serve on Christmas morning, or for a New Year’s Day brunch.
Kale and Manchego Mini Quiches
Four inch tarts filled with a quiche filling with kale, Manchego cheese, and chorizo.
Equipment
- 8 four inch tart pans with removeable bottoms
Ingredients
- 1½ cups all-purpose flour (180g)
- ⅛ tsp. salt
- 8 tbsp. cold butter, cut in half inch pieces (112g)
- 3 ounces cold cream cheese
- ¼ cup ice water
- 2 eggs
- ½ cup whole milk
- ⅓ cup diced chorizo
- ⅔ cup defrosted frozen kale, with all the liquid squeezed out
- ⅓ cup grated Manchego cheese
- 1 tsp. fresh thyme leaves
Instructions
- First, make the pie dough. In a large bowl, mix together the flour and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is pea sized. Pour in the ice water, stirring with a fork, until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least thirty minutes.
- Roll out the dough until it is very thin and cut out 8 six inch rounds. It's fine to reroll the dough as many times as you need to. Press the rounds into the tart pans, and up the sides of the pans. Prick the tart bottoms all over and then refrigerate them for fifteen minutes. Preheat the oven to 375 degrees.
- Place parchment squares in each tart pan, and fill them with pie weights. Bake for fifteen minutes and then cool them to room temperature.
- Make the filling: beat the eggs together and then add the rest of the ingredients and stir well. Divide the mixture between the pans and bake for 12 minutes, or until the eggs are set. Cool on a wire rack for ten minutes and then serve.
Nutrition
Calories: 150kcal
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