Small Provencal Quiches Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 cup cherry tomatoes, halved
• 3 large eggs
• 1 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Grease a muffin tin with cooking spray.
2. In a large bowl, mix together the flour, butter, egg yolk, and 2 tablespoons of ice water until dough comes together. Add an additional tablespoon of ice water if needed.
3. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut out circles with a cookie cutter or a glass and line each muffin cup with the dough circle.
4. In a frying pan, heat olive oil over medium heat. Add the onion and garlic and cook until softened and lightly browned, about 4-5 minutes.
5. Add the dried thyme and cherry tomatoes to the frying pan and cook for an additional 2-3 minutes until the tomatoes are slightly soft.
6. In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, and Parmesan cheese.
7. Spoon the tomato mixture into each muffin cup and pour the egg mixture over top.
8. Bake for 20-25 minutes or until the quiches are golden brown and set in the center.
9. Cool the quiches for 5 minutes before removing them from the muffin tin.

Verdict:

These small Provencal quiches are a delightful savory treat. The crust is flaky and buttery, while the egg and tomato filling is flavorful and satisfying. These quiches are perfect for a brunch or light lunch served with a side salad.

Serving suggestions:

• Serve with a side salad of mixed greens and vinaigrette dressing.
• Pair with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.