Mini Quiche with Chard and Red Onion

I made these for my sister’s baby shower, and they were a huge hit!  I made a large batch for a total of about 150 mini quiches.  The recipe below is scaled down for a smaller audience.

Mini Quiche with Chard and Red Onion

Makes about 60 mini quiches.

Crust
2 cups whole wheat flour
1 cup all-purpose flour
¾ teaspoon salt
2½ sticks unsalted butter (20 tablespoons), cut into ½-inch pieces
6-7 tablespoons ice water

Combine the salt and both flours in the bowl of a food processor. Pulse to combine.

Add butter and pulse until all the butter is coated in flour and the largest pieces are the size of small peas.
Add the water, a few tablespoons at a time, and pulse until the mixture forms a cohesive mass.

Turn out onto a floured surface.  Gather and press the dough into a ball.  Add flour or water if the dough is too sticky or too dry.  Divide into 3 pieces.  Form each piece into a ball, flatten into a ½-inch thick disk, and refrigerate for at least one hour (and up to two days).

Preheat the oven to 325°F.

Lightly grease 3 mini muffin tins (24 cups each, 1¾-inch diameter muffin cups), or you can reuse one muffin tin.

Remove chilled dough from refrigerator, one piece at a time.  On a well flour surface, between two pieces of wax paper or plastic wrap, or on a pastry mat, roll the dough until it is 1/16 inch thick. 

Using a small round cookie or biscuit cutter (2 to 2½ inches in diameter), cut circles from dough.  Gently press the circles of dough into mini muffin tins.

Bake for 10-12 minutes.  The crust will not be completely cooked at this point, but should be set and barely beginning to brown on the edges.  

Allow to cool in the pan for 3-4 minutes.  Then carefully remove to cool on a wire rack.

Filling
1 small bunch of chard, washed and chopped
2 teaspoons olive oil
½ large red onion, chopped
4 teaspoons butter
2 eggs
2 egg yolks
¾ cup whole milk
¾ cup cream
½ teaspoon salt
½ teaspoon pepper
pinch nutmeg (freshly grated, if possible)
4 oz freshly grated aged goat cheese, or other flavorful cheese (I used Midnight Moon “Cypress Grove,” and it was perfect.)

Preheat the oven to 350°F

Line a large, rimmed baking sheet with parchment paper. Arrange par-baked shells on the parchment paper.

In a large pan over medium, heat 1½ teaspoons of oil. And chopped chard and cook, stirring, until wilted – about 3 minutes. Remove chard from pan and set aside. 

Add butter to the pan. When melted, add chopped onion and a pinch of salt. Cook onion over medium-low heat for 20-25 minutes, until translucent, soft, and sweet. Removed from heat; add to chard and gently toss to combine. 

In a medium bowl, whisk together eggs, yolks, milk, and cream; salt, pepper, and nutmeg. 
Divide chard mixture between the par-baked pastry shells.  Top each with a sprinkle of cheese and about a tablespoon of egg.  Alternatively, you can stir the vegetables and cheese into the egg mixture and divide evenly among all pastry shells.

Bake for about 14 minutes, until mixture is just set.

Serve warm or at room temperature.