Individual Quiche

Step 1

In a bowl, mix 1.25 cups flour and 0.5 teaspoon salt. Cut in 0.5 cup cold butter until pea-sized crumbs form.

Step 2

Sprinkle 3 tablespoons ice water over the flour mixture and stir until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.

Step 3

Preheat oven to 375°F. On a floured surface, roll dough to 1/8-inch thick. Cut into 4 rounds and press into 4 individual tart pans.

Step 4

Prick the dough with a fork, line with foil, and fill with pie weights or dried beans. Bake for 12 minutes until edges are lightly golden.

Step 5

Remove foil and weights, then bake crust for 5 more minutes until bottom looks dry. Set aside to cool slightly.

Step 6

In a bowl, whisk 3 eggs, 0.75 cup heavy cream, and 0.25 teaspoon black pepper until smooth.

Step 7

Sprinkle 1 cup shredded cheese evenly into the pre-baked crusts. Pour the egg mixture over the cheese, filling each crust about 3/4 full.

Step 8

Bake at 375°F for 20-25 minutes until the filling is set and the top is lightly browned. Let cool for 5 minutes before serving.

Step 9

Run a knife around the edges and carefully remove quiches from pans. Serve warm or at room temperature.