Smoky Cheese and Pumpkin Mini Quiches
Elevate your brunch game with these irresistible Smoky Cheese and Pumpkin Mini Quiches—bite-sized bursts of flavor that are perfect for any occasion. Crafted with a buttery shortcrust pastry base, these quiches marry the creamy sweetness of pumpkin puree with the bold, savory tang of smoked cheddar cheese. A hint of smoked paprika enhances their depth, while a velvety custard of eggs and heavy cream ensures they bake up perfectly rich and flavorful. Quick to prepare and cooked to golden perfection in just 25 minutes, these mini delights are the ultimate combination of simple elegance and comforting indulgence. Garnish with fresh thyme for a touch of herbal brightness, and serve them warm or at room temperature for a versatile appetizer or snack that's as visually appealing as it is delicious.
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Ingredients
- 300 grams store-bought or homemade shortcrust pastry
- 200 grams pumpkin puree
- 150 grams smoked cheddar cheese
- 120 ml heavy cream
- 3 pieces large eggs
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (optional, for garnish)
- 1 teaspoon olive oil (for greasing)
Directions
Step 1
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with olive oil or line it with nonstick baking paper.
Step 2
Roll out the shortcrust pastry on a floured surface to about 3mm thickness. Using a round cutter, cut out 12 circles that are slightly larger than the muffin tin cavities.
Step 3
Place the pastry circles into the muffin tin cavities, pressing gently so they line the sides evenly. Trim any excess pastry hanging over the edges and chill the tray in the fridge for 10 minutes.
Step 4
Grate the smoked cheddar cheese and set aside. In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, smoked paprika, salt, and black pepper until smooth.
Step 5
Remove the muffin tin from the fridge and evenly distribute the grated smoked cheddar cheese into the pastry-lined cavities, reserving a small portion for topping.
Step 6
Pour the pumpkin mixture into each cavity over the cheese, filling them about three-quarters full. Sprinkle the reserved cheese on top of each quiche.
Step 7
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are set and golden on top.
Step 8
Remove from the oven and let the mini quiches cool in the tin for 5 minutes before carefully removing them to a wire rack.
Step 9
Garnish with fresh thyme leaves if desired, and serve warm or at room temperature. These mini quiches can also be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts
| Serving size | (931.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2557.8 |
| Total Fat 188.6g | 0% |
| Saturated Fat 107.9g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 992.7mg | 0% |
| Sodium 3536.1mg | 0% |
| Total Carbohydrate 145.8g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 12.7g | |
| Protein 73.0g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1453.6mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 909.9mg | 0% |
Source of Calories