Mini QUICHEs

Setelah puas leyeh2 dengan sarapan nan lezat, Sabtu siang sy sempetin bikin Quiche untuk afternoon snack. Minggu lalu sempet ngubek2 resep di webnya Martha Stewart, akhirnya gw putusin u/ nyoba Mini Quiche-nya si Martha (walou akhirnya sy modifikasi isinya). Kemaren malem sy sempet nyici bikin Pate Brisee (pie dough)-nya, jadi siang itu tinggal masukin di cetakan mini muffin dan bikin isinya.

Hasilnya... Sabtu sore sy nongkrong di teras, ditemenin mini quiche dan secangkin camomile tea. Quiche-nya enak bgt... "Mmmm ada yg mo bergabung?" :)
Bangun bobo siang, anak2ku juga langsung ngemil quiche ini. Krn gw isi mushroom, smoke beef dan keju, menurut mereka kayag pizza. hahh...bisssaa ajah! Bikin snack kecil2 gini emang cocok bgt buat anak kecil. Ukurannya cocok untuk tangan2 kecilnya, mulut kecilnya... dan membuat mereka lebih berselera.
Sebenarnya, apa sih Quiche?
Quiche adalah custard pie, dengan bahan utamanya telur dan susu yg kemudian dituang diatas adonan pie. Bahan tambahan seperti daging, sayuran dan keju jika ingin ditambahkan, biasanya dicampur dengan telur sebelum quiche ini dipanggang. Sounds yummy gak sih?

Dari bbrp resep Quiche yg sy baca, hampir semua pake Gruyere Cheese, yg agak sulit ditemukan di sini, jadi sy ganti dengan campuran mozzarella dan cheedar cheese. Nah resep dibawah adalah resep hasil modifikasi, sebenarnya proses-nya hampir sama, cuma bahan2nya sy sesuaikan dgn isi kulkas kami :). Resep aslinya bisa dilihat di Martha Stewart website.

Makes 24
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
Pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper
All-purpose flour, for work surface
1/2 recipe Pâte Brisée
3 ounces finely shredded Mozzarella & Cheddar cheese
2 ounces cooked smoke beef, cut into 1/4-inch pieces
1 ounce cooked button mushooms, cut into small pieces

1. Preheat oven to 375°. Heat oil in a nonstick skillet over medium heat. Add smoke beef and cook about 2 minutes, transfer to paper towel to drain. Add mushrooms to the same skillet, reduce heat to medium low, and cook about 2 minutes. Set aside.
2. In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
3. On a lightly floured surface, roll out pâte brisée to slightly less than 1/8 inch thick. Use a 2 3/4-inch round cutter to cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pâte brisée becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of cheese evenly between the lined cups. Top with mushrooms and smoke beef. Divide milk mixture evenly between cups. Top each with smoke beef. Sprinkle with remaining cheese.
4. Bake until puffed and golden brown, about 30 minutes. Remove from oven; immediately remove quiches from muffin tin, and transfer to a wire rack. Serve warm or at room temperature.

Pâte Brisée (Pie Dough)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.