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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