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Mini Quiche

Mini Quiche

If you make your own Mørdej (shortcrust or pie/tart dough), typically you’ll have a little left-over dough. What I do with that dough, is rolling it out to a thin round disc, store it in the refrigerator or freezer, until ready to use. If frozen, let them thaw in the refrigerator. Then make these wonderful little Mini Quiches. They are super tasty, can be served as appetizers, breakfast or as a side dish. You can go crazy adding pretty much whatever ingredients you like, or you can make them pretty basic, as I did here. I any case, they are delicious and make great use of that left-over dough.

Making mini quiche

Making mini quiche

Ingredients: (make a many or as few as you like)

frozen dough, thawed

egg, 1 per tart

chives

a sprinkle of salt

Directions:

Preheat oven to 375 degrees F (190 degrees C). Butter tart shells (3 1/2 inch or 9 cm) thoroughly with butter. If dough is not already rolled out, roll a small amount of dough into a thin 5 1/2 inch circle (14 cm). Fit dough inside tart shell. Line with tinfoil and beans or pie weights to prevent dough from bubbling up. Pre-bake shells in preheated oven for 10 minutes. Remove shells from oven, take off foil and pie weights and let rest while eggs are prepared.

Use 1 egg for each shell. Beat each egg with a fork. Add chives and sprinkle a little salt. Pour 1 prepared egg into each shell. Place shells onto a baking sheet and bake in preheated oven for 20-25 minutes or until center is set. Enjoy!

Source: My Danish Kitchen

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Mørdej - Shortcrust

Mørdej – Shortcrust

Shortcrust dough is very quick and easy to make and it’s used for both sweet and savory dishes (pies, tarts and quiches). This particular dough has sugar in it, so I would reserve it for a sweet dish. The process I describe here is using a food processor, but if you don’t have a food processor, the dough can also be made simply by using your hands. If you choose this method, rub the butter into the dry ingredients until it resembles breadcrumbs, working as quickly as possible to prevent the butter from heating up. Then add the egg to bring the dough together, careful not to over-work the dough. Hint: when I roll out the dough, I roll it out on a piece of cling wrap. It makes for easy lifting and moving of the rolled out dough.

Making Mørdej

Making Mørdej

Ingredients: (makes enough dough for a 9 or 11 inch pan – 23 or 28 cm)

300 grams all-purpose flour (10.5 oz)

175 grams butter, cold (6 oz)

75 grams confectioners sugar (2.6 0z)

1 egg

Directions:

Place flour, butter and confectioners sugar into a food processor and process until it resembles breadcrumbs. Add egg and pulse only until dough starts to come together, careful not to over-work dough. Place dough onto your work surface and press dough into a flattened disc. Wrap dough in plastic wrap and refrigerate for at least 30 minutes or overnight.

Once ready to use, roll dough out to the desired thickness. Spray pan with baking spray and fit the dough against the bottom and sides of pan. Trim the dough even with the top of pan or fold dough into a border. Re-refrigerate dough for another 10-15 minutes before baking.

Baking time and temperature will depend on what you are filling the pie/tart with. Follow your recipe for baking time and temperature.

If you want to blind bake (pre-bake) the dough before filling it, preheat oven to 200 degrees C (400 degrees F). Place parchment paper or foil over dough, fill with rice, beans or pie weights to prevent dough from bubbling up. Bake for 20 minutes, remove paper and weights and bake for another 3-5 minutes or until golden. Cool crust before filling.

Source: adapted from Kager til Kaffen

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