3 Cheese mini quiche
Thursday, September 29, 2011
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It was a great early evening at Bali collections, a great place for me when it’s time walking my active 2 year old kid, he could possibly run around freely and enjoy.
The place offered wonderful atmosphere to mood, it sophisticated surroundings, setting and cozy. There are Available shops, restaurants and Sturbucks too! It really a good place for both, mommy and baby.
Well, the background of my recipe “Single three cheese quiche” today is inspired from cheese quiche at Sturbucks Bali collections which honestly makes my lil man hooked :) it simply scrumptious!
The 3 cheese quiche recipe i have made is the kind of easy and simple, perfect snack during Ryan tea time, he loves cheese and everything taste cheesy he would go for it. For sure!
I decided to go for the crust from Nigella cheesy quiche crust because i feel that its perfect to make my Lil man gone fanatical of mommy homemade cheese quiche. The three cheese filling are adapted from few links *sorry to say that I completely mess up with the original links and just remember one of the link definitely is from Martha Stewart quiche recipes and i just adapted the quantity and different type of cheese
Here i took a tip from Martha Stewart :
Here i took a tip from Martha Stewart :
~The key making an outstanding quiche is removing it from the oven when it's just barely set -- not before or after
Three cheese mini quiche
For the cheesy crust
3/4 cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
1/4 cup shredded Cheddar cheese
5 teaspoons cold water
For the 3 cheese quiche filling
3 eggs
1/4 cup Ricotta cheese
1/4 cup cracked pepper cream cheese
1/2 cup grated cheddar cheese
1/4 cup fresh milk
Salt to taste
What to do:
Making the crust,
Place flour in a large bowl. Sprinkle in the chopped butter,
rub butter into the flour until it resembles bread crumbs.
Stir in the grated cheese.
rub butter into the flour until it resembles bread crumbs.
Stir in the grated cheese.
Sprinkle water over the flour mixture, a teaspoon at a time,
stirring lightly with a fork.
Add just enough water to allow the dough to form a ball
and cleanly leave the sides of the bowl.
Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes
Remove the crust from the fridge, roll the dough into a thin disc,
and gently place each round in a mini singular tart tin
(if you don’t have them, you may use round mini singular disposable
aluminium tray it captured in the picture)
Use a fork to prick holes over the bottom of the pastry,
line pastry case with baking paper, fill with dried beans or rice.
line pastry case with baking paper, fill with dried beans or rice.
Bake uncovered, for 15 minutes and then remove paper and beans,
bake for about 10 minutes or until browned lightly.
Gently remove weights and papers from pastry shells.
Meanwhile making the filling,
Beat eggs with a fork, in a separate bowl, mix together ricotta cheese,
cracked pepper cream cheese and grated cheddar cheese.
cracked pepper cream cheese and grated cheddar cheese.
Pour in eggs, stirring delicately and then goes in fresh milk, Season with salt
Pour mixture into baked pastry shell.
Bake into a 350°F -180°C oven, for 15 to 20 minutes
My note,
You may use your preferable 3 kind of cheese or
you may adapt by using your the best cheddar cheese only
