...was mini spinach quiche. I started out with Smitten Kitchen's recipe, which I've made twice before in the standard "big" quiche size. The mini version is equally as tasty, but much cuter (and, bonus, there's built-in portion control!).
My notes for miniaturizing the quiche:
- Don't halve the Pate Brisee, as the original recipe instructs. Make the full amount, since you have more surface area to cover.
- I cut the crust's butter down to 1 1/2 sticks and increased the ice water slightly.
- To make the crusts, divide your dough into twelve equal sections and roll each into a ball. The dough will warm as you handle it, becoming easier to work with. Use a rolling pin or your hands to flatten the balls and work them to about 4" in diameter. Press the discs into the muffin pan cups.
- Baking time is about the same as what the big version requires, roughly half an hour.