Maria Sinskey calls these “quichelets” because they are 2 or 3 bite little quiches. Use the egg and cream as a base then feel free to substitute ½ cup of chopped cooked exotic mushrooms, or spinach and other meats such as crumbled pancetta or bacon. Add ¼ cup of shredded cheese such as Compte or Parmesan for another layer of flavor. Serves 4 to 6

1 cup heavy cream
2 large eggs
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
1 small yellow onion, sliced into very thin wedges
4 ounces thinly sliced Speck, chopped coarsely
½ teaspoon finely chopped fresh thyme
12 pâte brisée circles – 3 inch diameter

1. Preheat the oven to 375 degrees F.
2. Take a 12-cup muffin tin pan and line each muffin tin cup with a brisée circle. Place the circle over the top of the cup and then press down and into the bottom of the cup and allow some of the dough to go up the sides to form a little pie crust. Prick on the bottom with a fork.
3. In a small bowl, whisk together the eggs and cream until smooth. Season with ½ teaspoon salt and a few grinds of fresh pepper. Reserve.
4. Heat a medium sauté pan over medium high heat. Add enough olive oil to coat the bottom of the pan and then add the onions.
5. Cook the onions until they start to brown then add the speck and thyme, and continue to cook until the speck is crispy and the onions are soft and caramelized, season to taste with salt and pepper. Spread the mixture out on a plate to cool.
6. Once the mixture is cool, stir into the egg mixture. Divide the egg mixture evenly between the 12 lined cups.
7. Bake on the bottom rack of the preheated oven until the quichelets are puffed and golden. Serve warm or at room temperature.

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