Mini-quiches with onions and sun-dried tomatoes

After the peppers and olive mini-tartlets, here is another favourite recipe of mini-quiches using the magical lactose-free and fuss-free dough as a base.

Mini-quiches with onions and sun-dried tomatoes (right)
This recipe is freezer-friendly at any stage: either when you make the dough or shape it in its moulds, or fill it (without the cream though) or even bake it all.

You can also make the dough shells a few days earlier, bake them blank and keep them in an airtight container over the counter. However, since they will be pre-baked, once you fill them, give them another 20 minutes.




Ingredients
Makes 50 + mini quiches and tartlets
Prep: 20 min - Baking: 30 min (filled)

The lactose-free quiche base
  • 300g flour (more or less)
  • 90 ml of boiling water
  • 10 ml of vinegar
  • 100 ml of oil (50%-50% olive oil/veg oil for me)
  • 1/2 tsp of salt
  • 5 g of baking powder
  • Black pepper, tarragon or oregano or thyme (optional)
For the onion filling
  • 2 medium-size yellow/white onion, finely sliced
  • 1 tbsp of olive oil
  • 1 tsp of butter
  • A good sprinkle of thyme or/and oregano
  • Salt and black pepper to taste
  • About 3 bits of sun-dried tomatoes in oil,  chopped
For the cream mix
  • 100 ml of single or fresh cream
  • 1 egg, small
  • Salt, pepper to taste
  • A pinch of nutmeg
Extras
  • 100 g of grated cheese (Gruyere, Edam, Provolone...)
  • A few parsley leaves


Preparation


Start preparing the filling that needs cooking to allow time for it to cool.

Onion filling

Let the onions sweat in olive oil for a minute. Season with salt and pepper.

Add 1/2 cup of water and cover. Onions need to become tender and water must evaporate. This step should take about 20 minutes.

Add the butter and herbs and stir. The onions should start turning from creamy to nicely golden.

Set aside to cool. Fold in sun-dried tomatoes.


The dough

Mix all ingredients together except flour and baking powder which you need to add just afterward.
Combine to a dough.

Roll over a floured surface as thin as you can (about 1 mm). Do not over-flour the surface so the dough keeps a good texture after it's baked.

Cut shapes that will fit into your moulds, press the bottom to expel air and the edges firmly.

Prick as much as you can.

You can either freeze this at this stage or fill it and freeze it or bake it black and freeze it.

I freeze the dough in the moulds for 15 minutes, by the time the oven is well preheated.

Cream mix

Use a hand whisk and loosen the egg, add the rest and set aside. Make this mix just before you want to use it.
Assembly and baking

Preheat the oven at 180 degrees C. Place all the mini-moulds in a baking sheet.

Place the onions mixed with sun-dried tomatoes on top. Add about a teaspoon of cream mix and make sure it does not overflow. Sprinkle some grated cheese.

Bake for about 30 minutes. If the top colours faster, cover loosely with aluminium foil.

Serve at room temperature.


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