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Herb and Cheese Mini Quiches

Check out the mini hors d'oeuvre with big flavour!

• 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.

• 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.

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