ham + goat cheese + asparagus mini quiches
These things are unbelievably good, and I hope L never makes them again. I actually said, "this might be my favorite breakfast you've ever made". Yeah, I know I say shit like that all the time. But seriously, I mean it. For real this time. So, why would I never want something so good again?
Self control. I got none.
Look at them, they are so small and tasty. All of the important food groups are even represented! You have the "pork group", the "tangy soft cheese group", the "I believe the universe has given birth to a supreme vegetable, and it's just for me group" (that would be asparagus, but tomatoes are pretty legit too), the "eggy group", and lastly the "flaky, tasty, crusty group" (sounds bad, possibly best group). How could it be so wrong?!
Beeeecauuuuse, they are so small, so cute, so bite sized, so......... I will eat another. And suddenly, they are gone, and I must answer for my crimes. I will have to acknowledge, that yes, I do realize there were enough little quiches for 4 people, and that my choice to consume them all was not in my best interest. And then I feel so, so bad.
Because, there are no more little quiches.
ham + goat cheese + asparagus mini quiches
(makes 12 mini quiches)
* this recipe is a little labor intensive, but totally worth it. To simplify, make the crust up to a week ahead, and blanch asparagus the day before. Perfect for a pot luck brunch, or fancy picnic.
for pastry crust:
- 1 cup cold butter
- 2 1/2 cups ap flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 - 1/2 cup ice water
for filling:
- 1 1/2 cups whole milk
- 2 eggs
- 1 tablespoon parsley, roughly chopped
- dash of hot sauce
- 2 teaspoons olive oil
- 6 oz of ham
- 1/2 shallot, minced
- 1 clove of garlic, minced
- grape tomatoes
- 6 stalks of asparagus, blanched
- 2 oz goat cheese
In large bowl, combine flour, salt and sugar. Using a cheese grater, grate butter over flour mixture. Toss to coat. Slowly stream ice water in, until dough comes together. Knead a few times and wrap in plastic wrap. Chill for at least an hour or make the night before.
Divide in half. Roll out the first section of dough to 1/4 to an 1/8 inch thick. Use a 4 inch diameter biscuit cutter or glass and cut out circles. Repeat with remaining dough. Press circles into regular sized muffin tin, and prick the bottoms with a fork. Place in freezer to chill-make filling.
Preheat oven to 375 degrees.
Heat olive oil over medium heat. Add shallot and garlic and saute for about a minute. Add ham. Saute until lightly browned. Remove from heat.
Combine milk, eggs, salt and parsley. Whisk together.
Remove dough from freezer and bake for about 8 minutes. Crust should be set, but not browned.
Let cool slightly. Reduce heat to 350 degrees.
Fill each crust with, ham mixture, asparagus, and tomato. Cover with custard and top with goat cheese.
Bake for about 20 minutes, or until filling is set and crust is browned. Serve warm.
