Check out the mini hors d'oeuvre with big flavour!
Ingredients: • 1 cup of softened butter • 2 3-ounce packages of softened cream cheese • 2 cups all-purpose flour • ¼ cup shredded Asiago cheese (1 ounce) • 2 beaten eggs, • ½ cup hand-and-half, light cream, or milk • ¼ cup finely shredded Gouda or Havarti cheese • 2 tablespoons pine nuts, toasted and coarsely chopped • 1 tablespoon snipped fresh tarragon or 2 teaspoons dried and crushed tarragon • 1 tablespoon snipped fresh chives • 1/8 teaspoon cracked black pepper, roasted red pepper, finely chopped snipped fresh chives.
Direction: • Preheat oven to 325 degrees F. For pastry, in a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the flour and Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1 3/4-inch muffin cups.
• For filling, in a medium bowl, stir together eggs; half-and-half, light cream, or milk; Gouda or havarti cheese; pine nuts; tarragon; the 1 tablespoon chives and black pepper.
• Spoon about 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups; place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm.
• Makes 48 mini quiches
• To make ahead: Prepare, bake, and cool quicbes. Place in freezer container, seal and label. Freeze for upt o 4 months. To use, thaw in refrigeratorovernight. Arrange quihes on baking sheet. Heat in a 325 degrees F oven for 10 to 15 minutes or until warm.
(c) Copyright 2009, The Ring Bearer Ltd., All Rights Reserved. No material within the web pages of theringbearer.ca may be duplicated in any way without express written consent by authorized management of The Ring Bearer Ltd.