Mini Quiche with Brisket
Savor the rich flavors of mini quiche loaded with savory brisket, ideal for a gourmet snack or easy meal prep.
- Time
- 30 min active · 60 min total
- Yield
- 6 pieces
- Steps
- 10
Ingredients
- Bread flour 150 g
- Butter 50 g
- Water 3 tbsp
- Salt to taste
For the filling
- Pork brisket 150 g
- Onion 1 pcs
- Cheese 50 g
- Eggs 1 pcs
- Milk 75 ml
- Salt to taste
- Ground black pepper to taste
Directions
Step 1
Sift the flour. Prepare small baking molds. You will also need dried peas or beans as a weight.
Step 2
Add the salt and butter to the flour. Rub everything into crumbs.
Step 3
Start adding the water 1 tbsp at a time, continuing to mix the dough. When it comes together into a smooth ball, wrap it in plastic wrap and refrigerate for 30 minutes.
TipYou may need more or less water. Judge by the texture of the dough.
Step 4
Divide the dough into 6 parts. Place them in the molds and form the quiche base with small sides. Prick several times with a fork so the dough doesn't puff up in the oven.
Step 5
Line the dough in the molds with parchment paper, and top with dried peas or beans as a weight. Send the blanks to the oven and bake for 15–20 minutes at 180 °C. The dough should lightly brown.
Step 6
Dice the brisket into small cubes. Heat the skillet, add the brisket, and heat until the fat renders out. This will take 2–3 minutes.
Step 7
Dice the onion into the same size cubes as the brisket. Add the diced onion to the meat and fry until the onion is golden. This will take another 2–3 minutes.
Step 8
Coarsely grate the cheese and mix it with the milk, egg, salt, and pepper.
Step 9
Take the bases out of the oven, remove the parchment along with the legume weight. Distribute the brisket and onion sauté in the molds. Add the filling and return the molds to the oven for another 15–20 minutes. Keep the temperature the same — 180 °C.
Step 10
Take the mini quiches out of the oven, let them cool slightly, and carefully remove them from the molds. The pastry will be delicious both hot and cold.
