Quiche Lorraine muffins
These Quiche Lorraine muffins come out of the oven crispy and flavorful. We fill the shortcrust pastry of the mini quiches with onions, ham and Emmental cheese. So delicious and perfect to take away!
INGREDIENTS
FOR THE DOUGH
180 g wheat flour (type 405)
125 g cold butter
a little salt
a little paprika powder (sweet)
a little white pepper
2 tbsp cold water
FOR THE FILLING
ยฝ onion
ยฝ bunch of chives
200 g cooked ham
100 g raw ham
150 g grated Emmental cheese
100 ml cream
100 g sour cream
1 egg (size M)
a little salt
a little pepper
a little cayenne pepper
ALSO
a little butter for the mold
a little flour for working
PREPARATION
1. For the dough, put the flour in a bowl, cut the cold butter into small cubes and add it. Rub both well between your hands until a crumbly mass is formed. Add salt, paprika and pepper and knead in the water.
2. Form the dough into a ball, wrap in foil and leave to rest in the fridge for 30 minutes. Rinse a silicone muffin tin (12 cavities) with cold water. Alternatively, grease a muffin tray.
3. Roll out the chilled dough on a floured work surface until it is about 3 mm thin. Use a small bowl or wide glass to cut out 12 circles (diameter approx. 10-12 cm). Place one circle of dough into each cavity of the muffin tin and press the edge firmly. Preheat the oven to top and bottom heat 180 degrees (fan oven 160 degrees).
4. For the filling, peel the onion, dice finely, wash the chives and cut into fine rolls. Cut the cooked ham into fine strips and the raw ham into fine cubes. Mix everything with the grated cheese. Add the cream, sour cream and egg and mix everything well. Season with salt, pepper and cayenne pepper.
5. Put 2 tablespoons of the filling into each well. Bake the muffins in the preheated oven for about 20 minutes. Depending on the muffin tin, the dough may not be fully baked through. Then take the mini quiches out of the wells and bake them directly on the baking tray for another 10-15 minutes. Enjoy!
