Nitrate & Nitrite Free Mini Goat Cheese and Herb Quiches
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 4 large eggs
- ¾ cup heavy cream
- ¼ tsp salt
- 3 oz fresh goat cheese (chèvre), crumbled
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Drizzle in 3 tablespoons of ice water and stir with a fork until the dough just comes together; add the remaining tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
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