No-Frills, Refined White Pepper Mini Quiche Recipe
Prep Time:
5 minutes
Cook Time:
46 minutes
Servings:
4 servings
Ingredients
  • 1 teaspoon Sarawak white peppercorns
  • 1 package puff pastry sheets, thawed
  • 3 large eggs, divided
  • 1 ½ cups heavy whipping cream
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground nutmeg
Directions
  1. Preheat the oven to 325 F. Use cooking spray (or butter) to grease four 3x2-inch ramekins.
  2. Toast the white peppercorns in a skillet over medium-low heat for about 1 to 2 minutes until fragrant.
  3. Crack and finely grind the toasted peppercorns using a mortar and pestle or spice grinder.
  4. Using a rolling pin, roll out the puff pastry into a large rectangle, approximately 14x17 inches in size. Cut it into four equal pieces and use an extra pastry sheet to repair any tears or fill in the dough.
  5. Gently line the ramekins with puff pastry, then use a fork to prick the crust bottom.
  6. Crack and mix 1 egg to create a wash and use a pastry brush to apply it lightly to the dough.
  7. Par-bake the pastry dough for 5 minutes, remove it from the oven, and set it aside.
  8. Whisk the cream, eggs (including the leftover egg wash), salt, nutmeg, and ground white pepper until thoroughly combined. (Optionally, use an immersion blender or strain your filling for the smoothest results.)
  9. Pour the egg mixture into the pastry-lined ramekins, filling them ¾ from the top.
  10. Bake the quiches for 40 to 45 minutes until the filling is set but has a slight wobble.
  11. Cool and serve the quiches at room temperature or chilled.
  12. Store the quiches covered in the refrigerator for up to 3 days.