Mini Vegetable Quiches

Instructions

1. Prepare the pastry
   In a food processor, combine flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat and prepare muffin tin
   Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out 12 circles slightly larger than the muffin cups and press into the cups, forming a shell. Prick the bottoms with a fork.
3. Blind bake the crusts
   Line each pastry shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, and bake for another 5 minutes until the edges just begin to turn golden. Remove from oven and let cool slightly.
4. Prepare the filling
   In a medium bowl, whisk together eggs and heavy cream until well combined. Season with salt, pepper, and dried thyme. Stir in the chopped spinach, diced bell peppers, red onion, and half of the grated Gruyère cheese.
5. Fill the quiches
   Divide the egg mixture evenly among the pre-baked tart shells. Top each with remaining cheese and halved cherry tomatoes, gently pressing them slightly into the egg mixture.
6. Bake until set
   Bake the quiches for 15-20 minutes, or until the filling is set and the tops are lightly golden. The quiches should be slightly puffed but will deflate as they cool.
7. Cool and garnish
   Allow the quiches to cool in the muffin tin for 5 minutes before carefully removing. Garnish with fresh chopped chives just before serving. The quiches can be served warm or at room temperature.