Instructions

Pie Crust

1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside.
2. In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
3. Transfer the dough onto a lightly-floured board. Roll out the quiche crust and cut out circles of dough that fits the measurements of your muffin tin holes. Lightly grease muffin tin with nonstick spray or butter. Lay the rolled out dough onto the top of the muffin tin holes and using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim.
4. Stick the muffin pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.

Quiche

1. Preheat oven to 350.
2. Prepare your favourite fresh ingredients by chopping everything into small pieces.
3. Distribute evenly into each dough lined muffin tin.
4. Beat eggs in a medium sized bowl until fluffy. In a separate bowl, add spices, milk and salt together and whisk to combine. Add the milk mixture to the eggs to create your custard, and mix well.
5. Pour egg and milk custard evenly into the muffin tins and bake for 35 to 40 minutes or until a skewer or knife inserted in the middle comes out clean.
6. Serve warm and enjoy!