Butternut and Brie Mini Quiches with Balsamic Syrup

• Vegetarian

• Produce

  • 1 cup Butternut squash cubes, roasted

• Refrigerated

  • 1 Egg yolk, large
  • 2 Eggs, large

• Condiments

  • 1/2 cup Pompeian organic balsamic vinegar

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Salt, Coarse
  • 1 Salt and black pepper
  • 1/2 tsp Sugar

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 4 oz Brie
  • 1/2 cup Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 cup Milk

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1¼ cups all-purpose flour
• ½ tsp coarse salt
• ½ tsp sugar
• ½ cup chilled unsalted butter, cut into small pieces
• 2 tbsp to ¼ cup ice water
• 1 cup roasted butternut squash cubes
• 4 oz brie, cut into ½-inch cubes
• ½ cup milk
• ½ cup heavy cream
• 2 large eggs
• 1 large egg yolk
• salt and black pepper, to taste
• ½ cup Pompeian Organic Balsamic Vinegar

Directions

• To make the pie crust, in the bowl of a food processor, pulse together the flour, salt, and sugar. Add in the butter and process until the mixture resembles coarse meal, about 10 seconds. With the processor running, add in the cold water tablespoon by tablespoon until the mixture starts to come together.
• Take the dough and pat it into a thin disk. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
• In a bowl, whisk together the milk, heavy cream, eggs, and egg yolk. Season with a dash of salt and black pepper.
• When the dough is done chilling, roll it out on a lightly floured surface until it is ?-inch thick. Use a biscuit cutter to cut out circles of dough that are about 2½-inch round. Fit the rounds into a 24-cup nonstick mini muffin pan. Repeat with remaining dough until it is all used up.
• Fill each pie crust with a few butternut cubes and 1 cube of brie. Pour the egg mixture into the pie crusts just to fill them. There will likely be some leftover!
• Bake at 375 until puffed and golden, about 30 minutes. Remove mini quiches from tin almost immediately when they come out of the oven and place on a wire rack to cool slightly.
• While theyre cooling, heat the balsamic vinegar in a small pan over medium heat to bring to a simmer. Allow to cook until the vinegar has reduced by about half and is thick and syrupy. Remove from the heat and pour into a small bowl. Use a spoon to drizzle over the quiches before serving.

Nutrition