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Cheddar Pastry:
4 oz cheddar - white
7.5 oz flour
0.25 teaspoon salt
4 oz butter - cut into pieces
1 egg - lightly beaten
7 Tbsp water - cold
Quiche:
1.5 tablespoons butter
-
1 leek, white part only, or 2 shallots - large, finely chopped
0.5 small red bell pepper, seeded, 0.25 in dice
4 oz dry-aged white Cheddar cheese, grated
2 oz sun-dried tomato (this amount is a guess)
2 eggs
12 oz cream
3/4 teaspoon Dijon mustard
Salt
1/8 teaspoon cayenne pepper
=In a food processor, pulse white Cheddar
cheese chunks until crumbly. Add flour and salt. Pulse until cheese is finely crumbled. Add butter and pulse until it resembles fluffy bread crumbs. Drizzle beaten egg over mixture and pulse twice. Scrape down bowl sides Sprinkle cold water over the mixture and pulse until a rough mass forms. If the mixture doesn’t come together, add another tablespoon of water.
Place the Cheddar pastry on a lightly floured work surface and shape into a smooth ball. Divide in half. Roll out half into a large round 1/8 inch (3 mm) thick, pushing the dough outward from the center and rotating it about a quarter turn each time you roll, sprinkling more flour underneath as needed. Using a 2-inch (5-cm) cookie cutter, cut out as many pastry rounds as possible and ease them very gently into the cups of a mini muffin pan. The bottoms should remain rounded and the dough edges flush with the rims. Gather up the scraps, reroll, cut out additional rounds, and line additional cups. Repeat with the remaining dough half, working in batches if necessary. You should have 48 lined cups in all.
Preheat the oven to 400°F (200C) In a small sauté pan over medium-low heat, melt the butter. Add the leek aiid sauté gently, stirring occasionally, until it is tender but not browned, about 5 minutes. In a bowl, combine the leek, bell pepper, and cheese. In another bowl or large measuring cup, whisk the eggs until they are blended, then whisk in the cream, mustard, 3/4 teaspoon salt, and cayenne. Add the egg mixture to the cheese mixture and whisk to combine. Pour 1 tablespoon of the filling into each of the pastry shells, evenly distributing the solids and liquid.
Bake the quiches until they are puffy and golden brown, about 20 minutes, Transfer to a rack to cool for 5-10 minutes (they will sink a little as they cool). To loosen them from the muffin cups, run a thin-bladed knife around the sides, then carefully lift out of the cups. (At this point, you can allow them to cool for an hour or two, and then reheat them in a 350°F/180°C oven for 10 minutes. They will not be as crisp, however.) Arrange on a platter and serve.
4 oz cheddar - white
7.5 oz flour
0.25 teaspoon salt
4 oz butter - cut into pieces
1 egg - lightly beaten
7 Tbsp water - cold
Quiche:
1.5 tablespoons butter
-
1 leek, white part only, or 2 shallots - large, finely chopped
0.5 small red bell pepper, seeded, 0.25 in dice
4 oz dry-aged white Cheddar cheese, grated
2 oz sun-dried tomato (this amount is a guess)
2 eggs
12 oz cream
3/4 teaspoon Dijon mustard
Salt
1/8 teaspoon cayenne pepper
=In a food processor, pulse white Cheddar
cheese chunks until crumbly. Add flour and salt. Pulse until cheese is finely crumbled. Add butter and pulse until it resembles fluffy bread crumbs. Drizzle beaten egg over mixture and pulse twice. Scrape down bowl sides Sprinkle cold water over the mixture and pulse until a rough mass forms. If the mixture doesn’t come together, add another tablespoon of water.
Place the Cheddar pastry on a lightly floured work surface and shape into a smooth ball. Divide in half. Roll out half into a large round 1/8 inch (3 mm) thick, pushing the dough outward from the center and rotating it about a quarter turn each time you roll, sprinkling more flour underneath as needed. Using a 2-inch (5-cm) cookie cutter, cut out as many pastry rounds as possible and ease them very gently into the cups of a mini muffin pan. The bottoms should remain rounded and the dough edges flush with the rims. Gather up the scraps, reroll, cut out additional rounds, and line additional cups. Repeat with the remaining dough half, working in batches if necessary. You should have 48 lined cups in all.
Preheat the oven to 400°F (200C) In a small sauté pan over medium-low heat, melt the butter. Add the leek aiid sauté gently, stirring occasionally, until it is tender but not browned, about 5 minutes. In a bowl, combine the leek, bell pepper, and cheese. In another bowl or large measuring cup, whisk the eggs until they are blended, then whisk in the cream, mustard, 3/4 teaspoon salt, and cayenne. Add the egg mixture to the cheese mixture and whisk to combine. Pour 1 tablespoon of the filling into each of the pastry shells, evenly distributing the solids and liquid.
Bake the quiches until they are puffy and golden brown, about 20 minutes, Transfer to a rack to cool for 5-10 minutes (they will sink a little as they cool). To loosen them from the muffin cups, run a thin-bladed knife around the sides, then carefully lift out of the cups. (At this point, you can allow them to cool for an hour or two, and then reheat them in a 350°F/180°C oven for 10 minutes. They will not be as crisp, however.) Arrange on a platter and serve.
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