Mini quiche with minced meat

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Quantity: 6 pcs.

Fill a shortcrust pastry crust with a mixture of ground meat, Manchego cheese, potatoes, and eggs to create Marcela Valladolid's individual egg quiche. This dish is perfect as an appetizer for a holiday meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sand base:

1.5 cups premium wheat flour
1/4 teaspoon salt
8 tablespoons chilled, cubed, unsalted butter
5 tablespoons of cold water

Filling:

170g minced pork with your favorite seasonings (fry until crispy)
4 eggs
1/2 cup sour cream
1 cup grated Manchego, Swiss, or Pecorino Romano cheese
1/2 cup potatoes (boil until soft, cool and cut into cubes)
1/4 cup milk
Salt and freshly ground black pepper
Additional accessories: 6 (10 cm in diameter) tartlet moulds with removable bottoms

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, minced pork, eggs, sour cream, Manchego cheese, potato, milk

Cooking the dish according to the recipe:

Grease 6 (10cm diameter) loose-bottomed tartlet cups with butter and place on a baking sheet.
Place the flour and salt in the bowl of a food processor and pulse until combined. Add the chilled butter and pulse until coarse crumbs form. With the processor running, gradually add 5 tablespoons of water until the mixture forms a dough. Add an additional 1 tablespoon of water at a time if the dough is too dry.

Divide the dough into 6 equal balls and press them into the bottom and edges of the prepared tartlet pans. Refrigerate for 15 minutes.
Preheat the oven to 220°C (425°F). Line the shortbread pan with foil and fill the pan with ceramic baking balls (or dried peas or beans). Bake for 15 minutes. Let cool completely (can be made a day in advance).
Mix the fried minced meat with the remaining ingredients: Manchego cheese, potatoes, eggs, sour cream, and milk. Divide the filling evenly among the prepared tartlets. Bake until the filling is puffed and cooked through, or until a knife inserted into the center comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.

Culinary advice: This recipe can be used to make one quiche in a 23cm diameter tin or a glass pie dish.

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