Triple-Cream and Leek Mini Quiche with Pea Salad
A seductive showstopper for a weekday dinner or weekend brunch, these dreamy, creamy quichettes are pretty as a picture—and pretty delicious, too.
Instructions
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1
In a food processor, combine the flour and salt. Add the butter and honey. Pulse until the butter forms pea-sized pieces. Add the water and pulse again until the dough begins to form. Add more water, if needed. Remove the dough and shape into 4 balls.
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2
On a lightly floured surface, roll each piece of dough into a disc 1/8 inch (3 mm) thick. Line four 6-inch (15 cm) mini cast iron skillets or ramekins, about 1 1/4 inches (3.5 cm) deep. Remove any excess dough. Refrigerate while preparing the filling.
A seductive showstopper for a weekday dinner or weekend brunch, these dreamy, creamy quichettes are pretty as a picture—and pretty delicious, too.
