Instructions

1. Prepare ingredients for the pie crust or use store-bought. If you are using store-bough make sure it is defrosted in the fridge overnight.

Flaky Homemade Pie Crust

1. Mix the flour and salt in a large bowl. Add the butter and shortening.
2. Using two forks, or pastry cutter, cut the butter and shortening into the mixture until it looks almost like a coarse meal. Bits of butter are welcome.
3. Measure about 1 cup of water and add ice. Stir it around and wait for a minute until ice starts melting, then measure water– since you need cold water. Drizzle the cold water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon is added. Do not add any more water than you need to add. Also, you should stop adding water when the dough begins to form large clumps.
4. Transfer the pie dough to a well-floured work surface. The dough should come together quickly and should not feel too sticky on the touch. However, using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball and divide dough in half, then flatten each half into 1-inch thick discs using your hands.
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours.
6. After the dough has chilled for about 2 hours, take a cookie cutter or a large enough cup/glass to fit your muffin tin cup and cut the dough out. My muffin tin is large, so I used a large cup and only six tarts, which could be doubled if you used a smaller muffin tin.

Mini Breakfast Quiche

1. Preheat oven to 375F/190C
2. Mix eggs, and add a pinch of salt and black pepper, mix it, and set aside.
3. Slice sausages, and measure cheese.
4. Butter each muffin tin even if the tin is Non-Stick. I used Jumbo Muffin Tin.
5. Place a mini cut-out dough into the muffin tin cup and press a bit.
6. Using a fork dock the pie crust, which is the slight stabbing of the dough for about 4-5 times with a fork to keep it from getting puffy.
7. Add sausages, then pour mixed eggs over each. Try to go halfway, then you can refill until each has the same about of eggs.
8. Add shredded cheese on top and with a fork mix, a bit then add about 1/4 tbsp of butter in the middle. Push is so the eggs and cheese could over it.
9. Bake between 18-20 minutes in the middle rack of your oven.
10. Allow it to cool down for 5 minutes, then use a spoon to go around and pop them put.