Nonstick cooking spray
2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/3 cup olive oil or canola oil
5 – 7 tablespoons ice-cold water
1/3 cup milk Dash ground black pepper
1/3 cup finely shredded Monterey Jack cheese or Gruyere cheese
1 tablespoon chopped green onion
5 – 6 pear or cherry tomatoes, thinly sliced, and/or small herb leaves
Fresh thyme leaves (optional)
1. Preheat oven to 425 degrees F. Coat twenty-four 1-3/4-inch muffin cups with cooking spray; set aside. For pastry, in a large bowl stir together flour, Parmesan cheese, and salt. Add oil all at once. Mix until crumbly. Add 2 tablespoons of the ice-cold water; stir to combine. Add enough remaining water, 1 tablespoon at a time, until flour is moistened. Gather into a ball, then knead gently just until pastry holds together.
2. Divide pastry in 24 portions. Press each portion into a muffin cup. Do not prick pastry in cups. Bake for 8 to 10 minutes, just until pastry begins to brown. Remove from oven; set aside. Reduce oven to 350 degrees F.
3. For quiche filling, in a small bowl whisk together egg, milk, and pepper. Stir in the cheese and onion. Fill each pastry cup with about 1 teaspoon filling. Top each quiche with a tomato slice or herb leaves.
4. Bake quiches for 20 minutes or until filling is puffed and set. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups; serve warm. If desired, sprinkle with fresh thyme.
Servings Per Recipe 12, cal. (kcal) 156, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 2, carb. (g) 17, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 4, vit. A (RE) 41, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 40, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 141, Potassium (mg) 57, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet