Yellow cherry tomatoes top each flavorful quiche to create the crown of this perfect bite that is constructed to resemble an upturned-brim hat.
Black Forest Ham Quiches
Serves: 16
Ingredients
- 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
- 1⁄4 cup finely chopped black forest ham
- 1⁄2 cup heavy whipping cream
- 1 large egg, room temperature
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon finely chopped fresh thyme
- Garnish: 8 yellow cherry tomatoes, halved, and fresh thyme sprigs
Instructions
- Preheat oven to 450°F. Lightly spray 16 (2-inch) round tartlet pans with cooking spray.
- On a lightly floured surface, unroll piecrust dough sheets. Using a 3-inch round cutter, cut 8 rounds from each sheet. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Place tartlet pans on a rimmed baking sheet. Refrigerate for 15 minutes.
- Place a small piece of parchment paper or a mini baking cup in center of each prepared tartlet pan, letting ends extend over edges of pan, and fill with ceramic pie weights or dried beans.
- Bake for 8 minutes. Carefully remove pie weights and parchment paper. Bake for 5 minutes more.
- Let cool completely in pans on a wire rack.
- Reduce oven temperature to 350°F.
- Divide ham among cooled tartlet shells.
- In a medium bowl, whisk together cream, egg, salt, pepper, and thyme. Pour evenly over ham in tartlet shells.
- Bake until centers of quiches are set, 12 to 14 minutes. Let cool slightly on a wire rack before carefully removing quiches from pans.
- Garnish each quiche with a tomato half and thyme sprigs, if desired. Serve immediately.
Notes
Make-Ahead Tip: Quiches can be made a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven until warm, approximately 5 minutes. Garnish just before serving.
