Masihh teuteup setia di jalur perkejuan .. kali ini dibikin jadi quiche. Quiche ini kalo menurut situs about adalah "the classic open faced French tart, a simple and versatile dish that can be served for lunch or as a light supper". Resep aseli aku ngulik dari situsnya tante martha as usual ...tapy karena gak punya mini muffin pan jadi aku pake cetakan mini pie yang kebetulan uda ada dirumah. Beberapa bahan aku ganti & sesuaiin dengan stok bahan yang ada di rumah. Maka, jadilah pagi ni Nadine nyangu flower quiche buat sekolah .. :)

Mini Quiche

1 bunch pencil asparagus, trimmed (aku pake baby buncis, potong serong)
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream (aku pake Creme fraiche, di hypermart ada, merk-nya "yummy")
2 large eggs (aku pake 3 medium size egg)
1 large egg yolk
Pinch of freshly grated nutmeg
All-purpose flour, for work surface
1/2 recipe Pate Brisee
3 ounces finely shredded Gruyere cheese (aku pake 100gr keju cheddar, parut)
2 ounces cooked ham, cut into 1/4-inch pieces (aku pake sosis sapi, potong tipis)

1. Preheat oven to 375F. 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.
2. On a lightly floured surface, roll out pate brisee 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 grated cheddar cheese evenly between the lined cups. Top with beef sausage. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of kidney bean.
3. 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.

Pate Brisee (Pie Dough)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Pate brisee 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. For step-by-step photos, see our Piecrust 101 feature.
(aku salin 1/2 resep ajah yaa)

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/8 to 1/4 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.

Note, kalo gak ada food processor, bisa diadon pake pisau pastry sampe adonan crumble gituh trus kasih air sedikit demi sedikit, lanjut diulen pake tangan, tapi jangan lama2, cukup sampe adonan bisa dikepal & gak lengket ditangan.