Mini Quiches with Quail Eggs

Photo by Sergio Arze on Unsplash

Get ready to charm your guests with these adorable Mini Quiches with Quail Eggs, a little touch of elegance that transforms any aperitif or buffet into a special moment. These quichettes are the perfect meeting between just-right pastry dough, a crave-worthy filling, and a tiny quail egg proudly sitting on top. A true little pleasure to savor, promising to bring smiles and add a touch of sophistication to your table without seeming too fussy. Shall we start the preparation?

List of Utensils #

Mini quiche or tartlet molds (affiliate link)
A rolling pin (affiliate link)
A mixing bowl (affiliate link)
A spoon or ladle for pouring the quiche mixture (affiliate link)
An oven, preheated as needed for the recipe

Recipe #

Ingredients #

1 roll of shortcrust or puff pastry
8 quail eggs
100 ml of heavy cream
50 g of grated cheese (Emmental, Gruyère, or a mix)
50 g of bacon bits or ham cubes (optional)
Salt, pepper, and nutmeg to taste
Fresh herbs for garnishing (chives, parsley)

Instructions #

Prepare the quiche bases: Roll out the pastry dough and cut out circles to fit the size of your mini quiche molds. Line each mold with a circle of dough.
Prepare the quiche mixture: In a bowl, mix together the heavy cream, grated cheese, bacon bits or ham cubes, and season with salt, pepper, and a pinch of nutmeg. Pour this mixture onto the prepared pastry bases, without completely filling them.
Add the quail eggs: Carefully crack a quail egg over each mini quiche, aiming to center the yolk.
Baking: Bake in a preheated oven at 180°C (356°F) for about 12 to 15 minutes, until the pastry is golden and the eggs are cooked but still slightly runny.
Serve hot or at room temperature: Garnish each mini quiche with fresh herbs just before serving for a splash of color and freshness.

These mini quiches with quail eggs are not only a treat for the eyes but also for the taste buds, offering a taste experience where each bite is a promise of delight. Enjoy!