The mozzarella in the middle of the quiches makes a nice, cheesy surprise.
Yield: 18 to 20 mini quiches
- 1 cup flour
- 1 tsp. salt
- 1 T. butter
- 1/3 cup shortening
- 2 to 4 T. cold water
- 4 large eggs
- 1 scallion, very thinly sliced
- 1 sun-dried tomato, minced
- 3 medium tomatoes, cut into 1/2-inch pieces
- 3 T. milk
- 1/2 tsp. salt
- ground black pepper to taste
- 1/2 tsp. dried oregano
- 2Ā ounces mozzarella, cut into 1/4-inch cubes
- 4 T. grated Parmesan
Preheat the oven to 375 degrees F.
In medium-sized bowl, mix together flour and salt. Using a pastry blender or two knives, cut in butter and shortening until mixture resembles coarsely ground cornmeal. Add water 1 tablespoon at a time, taking care not to overmix.
On clean, floured surface, roll the pastry dough into 1/8-inch-thick sheet. Cut dough into 3-inch rounds, and place each round into ungreased well of mini-muffin pan, pressing down gently to form cup.
In bowl, whisk together all filling ingredients except for cheeses.
Spoon bit of filling into each well, and place a piece of mozzarella on top. Add more filling until it almost reaches the top of each pastry, and sprinkle with Parmesan.
Bake Tomato Mini-quiches for 25 to 30 minutes. Serve warm or at room temperature.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.