Mini Chorizo Quiches

Total Time:
1 hr 10 min
10 min
1 hr

6 quiches

  • Butter, for greasing the pans
  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons chilled unsalted butter, diced
  • 5 tablespoons chilled water, plus extra as needed
  • Filling:
  • 6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp
  • 4 eggs
  • 1/2 cup Mexican crema, or creme fraiche
  • 1 cup grated Manchego, Swiss, or Pecorino Romano cheese
  • 1/2 cup diced russet potatoes, boiled until tender and cooled
  • 1/4 cup whole milk
  • Salt and freshly ground black pepper
  • Special equipment: 6 (4-inch diameter) tartlet pans with removable bottoms
Watch how to make this recipe.
  • Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.

  • Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.

  • Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.

  • Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).

  • Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.

  • Cook's Note: This recipe will also work in one 9-inch tart pan or glass pie dish.

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