Canning lid quichesPublished on May 6, 2016

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  • Photo by: Mark Holleron


  • Photo by: Mark Holleron

I love serving quiche as a light, yet satisfying, breakfast or brunch option. These cute little savoury pies are sure to impress, not only because of their fun presentation, but also for their tangy flavour and creamy texture. You can use your own favourite pastry recipe, however this short-crust version is simple to prepare and easy to shape in the canning lids. These are delicious as an appetizer or with a side salad.

INGREDIENTS

  • Pastry
  • 1 cup (250 mL) all-purpose flour minus 1 tablespoon (15 mL)
  • pinch of salt
  • 1/4 cup (60 mL) very cold butter
  • 3-4 tbsp (45-60 mL) very cold water

Filling

  • 1/3 cup (90 mL) packed fresh basil leaves, chopped
  • 2 tbsp (30 mL) butter, well softened
  • 1/4 cup (60 mL) goat cheese, softened
  • 2 tbsp (30 mL) sour cream
  • 1 egg
  • salt and pepper
  • 1/2 pint cherry tomatoes

METHOD‚Ä®

Make pastry by combining flour and salt in a medium bowl. Quickly grate the cold butter into the flour and stir to blend. Sprinkle 3 tbsp (45 mL) of water over top and stir quickly with a fork.

Add up to 1 tbsp (15 ml) more water as needed to bind the dough together, using your fingers to incorporate the flour. Do not overwork the pastry.

Turn dough out onto a clean surface and shape into a disc. Wrap well in plastic and refrigerate for at least 30 minutes or overnight.
To prebake the crusts, wash and dry 8 canning jar rings and lids. Flip the flat lids upside down into the rings so the crust will not sit on the rubber seal. Grease lightly with butter and place on a baking sheet.

Roll the pastry out very thinly between two sheets of parchment paper. Cut the dough into 4 inch (10 cm) circles and place the circles inside the prepared canning jar lids.

Reroll dough scraps just once to create additional circles, making 8 in total.

Gently press the dough into the lids and flute the edges with your fingertips.

Set the oven to 375F and put the tray of pastry-lined canning jar lids into the freezer while the oven preheats.

Bake for 13-15 minutes, until lightly browned. If the bottoms are puffing up, push down on them gently with a wooden spoon to deflate.
Let the pre-baked shells cool before filling (you can pre-bake several hours ahead if you wish).

While shells are cooling, make filling. In a bowl, whisk together basil, goat cheese, butter, sour cream and egg until well blended.  Season generously with salt and pepper. Refrigerate until needed.

Spoon filling into cooked tart shells, spreading evenly.  

Halve tomatoes and arrange 3 halves per tart, cut sides up. Bake until filling is just set, about 13-15 minutes. 

Cool tarts until on a wire rack and serve warm or at room temperature.

Makes 8


Paula Roy

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