Ham and Gruyere Mini Quiches (Adapted from Williams-Sonoma) Recipe

Posted by
Rate It!
Ham and Gruyere Mini Quiches (Adapted from Williams-Sonoma)
Add your photo!
Ingredients
12
Count
Nutrition
567
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

  • 2/3 cup cold unsalted butter (5 oz/155 g)
  • 6 tbsp cold vegetable shortening (3 oz/90 g)
  • 2 2/3 cups all-purpose flour (13 1/2 oz/425 g)
  • 2 tbsp sugar (optional)
  • 1/2 tsp salt
  • 1/2 cup ice water (4 fl oz/125 ml)
  • 2 large eggs
  • 1 1/3 cups heavy cream (11 oz/340 ml) or 1 1/3 cups half-and-half (11 oz/340 ml)
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1/2 cup minced ham (3 oz/90 g)

Directions:

  1. To make pastry: Use pastry blender or fork to cut butter and vegetable shortening into 3/4 inch (2 cm) pieces.
  2. In a large bowl, combine flour, sugar (optional), and salt adn stir to mix. Scatter butter and shortening pieces over the flour mixture. Using a fork, toss to coat with the flour. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture forms large, coarse crumbs the size of large peas. Drizzle ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass, but does not yet form a ball.
  3. Transfer dough to a work surface. Divide dough in half and form each half into a 6 inch (15 cm) disk. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.
  4. Position a rack in the middle of the oven and preheat to 400 F (200 C).
  5. Remove 1 dough disk from the refrigerator. On a lightly floured work surface, roll out into a round about 13 inches (33 cm) in diameter and 1/4 inch (6 mm) thick.
  6. Using a 2 inch (5 cm) biscuit or cookie cutter, cut out circles of dough and fit into 24 mini-muffin-pan cups. If needed, also use second disk and reroll and cut scraps as needed. Place a small ball of crumpled aluminum foil in each cup.
  7. Bake in preheated oven 4 minutes; remove foil and set it aside. Prick bottom of each pastry with a fork and continue baking until golden, 2-3 minutes longer. Let cool on a wire rack and set aside. This may be completed up to 2 days in advance and stored in an airtight container.
  8. Reduce oven heat to 350 F (180 C) or preheat oven if shells were prepared in advance.
  9. In a bowl, whisk together the eggs, cream, salt, pepper, nutmeg, and ham. Whisk to combine. This may be completed up to 1 day in advance and stored, covered, in the refrigerator.
  10. Spoon egg mixture into pastry shells, filling them to the brim.
  11. Bake the quiches until filling is puffed and lightly golden, 10-12 minutes. Transfer to a wire rack and let cool in the pan. Garnish with chives if desired; serve warm or at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 567.32 Kcal (2375 kJ)
Calories from fat 390.03 Kcal
% Daily Value*
Total Fat 43.34g 67%
Cholesterol 153.89mg 51%
Sodium 394.94mg 16%
Potassium 159.05mg 3%
Total Carbs 36.02g 12%
Sugars 2.41g 10%
Dietary Fiber 1.42g 6%
Protein 8.77g 18%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 6%
Iron 0.9mg 5%
Calcium 63.5mg 6%
Amount Per 100 g
Calories 378.47 Kcal (1585 kJ)
Calories from fat 260.19 Kcal
% Daily Value*
Total Fat 28.91g 67%
Cholesterol 102.66mg 51%
Sodium 263.47mg 16%
Potassium 106.1mg 3%
Total Carbs 24.03g 12%
Sugars 1.61g 10%
Dietary Fiber 0.95g 6%
Protein 5.85g 18%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 6%
Iron 0.6mg 5%
Calcium 42.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top