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Miniature Blue Cheese Quiches

Miniature Blue Cheese Quiches Recipes

1 1/2 cups all-purpose flour
1/2 cup plus 5 tablespoons cold unsalted butter, cubed
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sour cream
1/3 cup minced shallot
1 1/2 tablespoons extra-virgin olive oil
4 ounces creamy blue cheese, such as Gorgonzola
2 large eggs, lightly beaten
2 tablespoons heavy cream
2 tablespoons crème fraîche
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/8 teaspoon freshly grated nutmeg
Garnish: chopped fresh chives

• In the work bowl of a food processor, pulse the flour, butter, and
salt together until mixture resembles coarse meal. Add the sour
cream, and pulse until mixture comes together and is smooth.
Place dough in an airtight container, and refrigerate for 2 hours,
or until cold.
• Preheat oven to 400˚.
• On a lightly floured surface, roll dough to 1/8-inch thickness, and
cut out 8 (4 1/2-inch) rounds. Place each dough round in a 3 1/2-inch
fluted tartlet pan, pressing into bottoms and up sides. Pierce the
bottom of each crust with a fork. Line each with a parchment
paper round, and fill with pie weights.
• Bake for 10 minutes. Remove pie weights, and bake an additional
3 to 5 minutes, or until crust is golden. Remove tartlet
shells from pans, and cool.
• In a small skillet over medium-high heat, combine shallot and
oil. Cook for 4 minutes, or until soft.
• In a medium bowl, whisk together blue cheese, eggs, cream, and
crème fraîche until combined. Stir in shallot, salt, pepper, and
nutmeg, and whisk until mixture is mostly smooth and well
combined. Divide egg mixture evenly among prepared crusts.
• Bake for 8 to 12 minutes, or until centers are set. Cool slightly;
garnish with chives, if desired. Serve warm.

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