Fresh ginger in the butternut squash filling and a ginger black tea–laced crust gives these petite quiches rich, wintry flavor that is perfect for a cozy teatime.
Gingery Winter Squash Mini Quiches
Serves: 15
Ingredients
- 1 cup diced butternut squash (approximately 1⁄4-inch pieces)
- 1 tablespoon olive oil
- 1⁄2 teaspoon grated fresh ginger
- 3⁄4 teaspoon kosher salt, divided
- 3 sprigs fresh thyme
- 2 ounces Brie cheese, cut into 1⁄4-inch pieces
- 1⁄4 cup heavy whipping cream
- 2 large egg yolks
- 1⁄8 teaspoon ground red pepper
- Lemon-Ginger Black Tea Tartlet Shells (recipe follows)
- Garnish: smoked paprika and fresh thyme leaves
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss together butternut squash, oil, ginger, and 1⁄2 teaspoon salt. Transfer mixture to prepared baking sheet. Top with fresh thyme.
- Bake until squash is lightly golden and tender, approximately 15 minutes. Discard thyme sprigs. Let cool to room temperature.
- In a small bowl, combine cheese and squash. Divide squash mixture among tartlet shells (approximately 1 to 2 teaspoons each).
- Reduce oven temperature to 350°.
- In a medium bowl, whisk together cream, egg yolks, red pepper, and remaining 1⁄4 teaspoon salt. Divide evenly among tartlet shells, being careful not to overfill.
- Bake until quiches are golden brown and set in centers, 12 to 15 minutes. Let cool enough to handle, approximately 10 minutes. Remove from pans, and serve warm or at room temperature.
- Garnish with smoked paprika and fresh thyme leaves, if desired.
Lemon-Ginger Black Tea Tartlet Shells
Serves: 15
Ingredients
- 1 3⁄4 cups all-purpose flour
- 1 tablespoon finely ground loose-leaf lemon-ginger black tea*
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1⁄2 cup cold unsalted butter, cubed
- 4 to 5 tablespoons ice water
Instructions
- In the work bowl of a food processor, pulse together flour, tea, sugar, and salt. Add butter, and pulse until mixture is crumbly. Add 4 to 5 table- spoons ice water, 1 tablespoon at a time, pulsing just until dough comes together.
- Shape dough into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. (Dough can be refrigerated for up to 3 days or frozen for up to 2 months.)
- Preheat oven to 400°. Line a 17 1⁄4x12 1⁄4-inch rimmed baking sheet with parchment paper. Lightly spray 15 (2 1⁄2-inch) fluted tartlet pans with baking spray with flour.
- When ready to use, let dough soften slightly at room temperature. On a lightly floured surface, roll out dough into a 1⁄4-inch-thick rectangle. Using a 3-inch round cutter dipped in flour, cut 15 rounds from dough, rerolling scraps as necessary. Cover loosely with plastic wrap. Gently press a dough round into bottom and sides of each tartlet pan, being careful not to pull dough. If desired, use the wide end of a chopstick to press dough into indentations in sides of pans. Place tartlet pans on prepared baking sheet. Freeze until dough is firm, approximately 15 minutes.
- Using a knife, trim excess dough flush with pan edges. Using a fork, prick bottoms of crusts several times. Line each crust with a mini muffin liner, and fill with pie weights or dried beans.
- Bake until crusts are lightly browned, approximately 12 minutes. Carefully remove liners and pie weights. Bake until crusts are lightly golden brown and dry to the touch, 10 to 15 minutes more. Let cool completely before using within a day.
Notes
*We used Lemon Ginger Black Tea from Simpson & Vail, available at svtea.com or by calling 800-282-8327, and pulsed it in a spice grinder to create a fine powder.
