Herb and Cheese Mini Quiches

By Jahel

Ingredients

• 1 cup butter softened
• 2 3 ounce packages cream cheese softened
• 2 cups all-purpose flour
• ¼ cup shredded Asiago cheese 1 ounce
• 2 eggs beaten
• ½ cup half-and-half or 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 tarragon crushed
• 1 tablespoon snipped fresh chives
• teaspoon cracked black pepper
• Roasted red pepper finely chopped
• Snipped fresh chives

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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 the black pepper.

Step 3

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. Carefully remove from 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.