These Mini Quiches with Vigan Longanisas consist of a pie crust pastry at the bottom with a custard on top that has heavy cream, cheese, the Filipino cured pork sausages, red bell peppers and seasonings. Quiches are versatile and easy to make. You can choose to add any ingredients to the custard to give it your personal stamp. Or you can try my easy recipe using any variety of Filipino longanisas – from the sweet, the savory, the salty, the spicy or all of them combined. This is an Asian in America recipe. This recipe makes 4 tarts measuring 4-inches in diameter. Or is good for a 9-inch pie plate that serves 4 to 6.*For homemade pork longanisas, here's my recipe. Click here.
Cook Time55 minutesmins
Total Time55 minutesmins
Course: Appetizer, Breakfast, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Filipino Longanisa Quiche
Servings: 4people
Calories: 177kcal
Author: Asian in America recipe.
Equipment
Mini Tart Pans
Ingredients
1single crustpie pastry doughhomemade (see past blog posts) or store-bought pastry for a single pie crust (for a 9-inch pan)
2Tablespoonsmelted butterunsalted
6 to 7piecespork longanisa (cured sausages)casings removed, each sliced in 4 pieces cooked longanisa
4wholeeggs
2/3cupheavy cream
1/4cupall-purpose flour
1teaspoonbaking powder
2cupsgrated sharp cheddar cheese
1mediumred bell pepperseeded, chopped
1/2cupwaterto pre-cook longanizas
Instructions
Mix pie crust ingredients if making a homemade pastry from scratch. My recipe for a single crust is in a past blog post.Clickhere. *If using store-bought pie crust, roll out the pastry on a dry, floured surface of the counter with a rolling pin.
Roll the pie crust till smooth and spread evenly to fit into 4 tart pans, each measuring about 4 inches in diameter. With a fork,prick the pastry in the middle of the tart pan. Brush the pastry with melted butter.
In a preheated oven of 350 F degrees, bake the pie crust in the tart pans for 12 to 15 minutes till light brown. Remove from oven and set aside.
Remove the longanisa casings and slice each of the cured sausages into 4 pieces. Place the sliced longanisas in a medium-sized skillet. Add the 1/2 cup water to the skillet.
Cook the longanisas over medium high heat for 10 minutes. The water will be absorbed by the sausages as it cooks. Towards the end of cooking, after the water is absorbed, the pork sausages will render its own fat. Cooking time of the longanisa should be no longer than 10 minutes for this recipe. Do not burn or overcook the sausages because these will cook some more when you bake the quiche in the oven . When sausages are cooked, remove from heat and set aside.
Add the chopped red peppers to the same skillet with the oil from the longanisas. Cook the chopped red pepper for 1 to 2 minutes over medium heat. Set aside.
In a large mixing bowl, combine the eggs, heavy cream, cheese, flour, baking powder and red bell peppers. Mix well.
Pour the cheese mixtures equally into the 4 tart pans. Divide the cooked longanizas among the tart pans. *If using tart pans with removable bottoms, be sure to wrap each bottom with foil to avoid spillage.
Bake the mini quiche tarts in a preheated oven of 350 F degrees for 25 to 30 minutes. Each top should be golden brown. Serve warm.
Cook's comments: I have added vegetable greens to this recipe when I baked it in the past. Use fresh spinach leaves, moringga (malunggay) leaves or vegetables in season that you have on hand.
How to make homemade Longanisas: Click on this.If you prefer to make your own homemade pork sausage longanisas, a recipe from my previous blog post is here.
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