17 Feb Goat Cheese Quiche Tartlets
I am a huge fan of brunch and brunch items. Here, I’ve made quiche tartlets composed of goat cheese, roasted red pepper, spinach, and topped with parmesan cheese. The crust has a bit of sweetness to it as I believe brunch should be a combination of sweet and salty.
175 g all purpose flour
25 g confectioners sugar
100 g cold butter cut into cubes
1 egg yolk
1 tbs. water
5 tbs. whole milk
55 g goat cheese
10 g spinach (chopped)
70 g roasted red peppers(chopped)
1/4 tsp. salt
dash of pepper
15 g parmesan cheese
Preheat the oven to 400 degrees fahrenheit.
To make the crust, combine in a food processor the flour, sugar, and butter. Pulse until a crumb mixture forms. Add in the egg yolk and water and process until a dough forms. Roll the dough into a log shape and slice the dough into 15 even sections. Next, flour a work station and rolling pin and roll out each of the pieces into small circles. You want it to be able to fit into mini tartlet molds. Next, place each circle into a tartlet mold and press up against the sides of the mold in order for the dough to take the shape of the mold. Repeat this process for all 15 pieces.
Cut out squares of tinfoil large enough to cover the surface area of the inside of the tartlet molds. Place the squares of tinfoil inside the centers of the tartlets and use your fingers to push the tinfoil into the shape of the mold. Fill with rice. This is to prevent the crust from falling down when in the oven. Bake in oven for 10 minutes.
In the meantime, while the tarlet shells are baking, make the filling. Crack eggs into a medium size bowl and whisk together with the 5 tbls. of milk. Crumble in the goat cheese and whisk again until the goat cheese breaks into smaller pieces (about 2 minutes). Fold in the chopped spinach and chopped roasted red peppers. Add in salt and pepper and stir until combined.
Remove the tartlet shells from oven and turn oven down to 350 degrees fahrenheit. Discard tinfoil and rice. Fill each tarlet with egg mixture. Top with grated parmesan cheese. Return to oven and bake for 18-22 minutes. Once finished remove from oven and let cool. When you first take the quiche tartlets out of the oven, the egg may appear puffed up like a muffin, not to worry as it cools the egg will contract back down to the top of the tartlet shell.
Once the tartlets are completely cool remove from mold. You can enjoy as is or garnish with a little salsa.