Quiche Crusts
Serves: 8
  • 2 cups all-purpose flour
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 teaspoons salt
  • 2 large eggs
  1. Lightly spray 8 (3½-inch-diameter) deep removable-bottom tartlet pans with cooking spray.
  2. In the work bowl of a food processor, pulse together flour, cream cheese, butter, and salt until mixture resembles crumbs. Add eggs, and process until dough forms a ball.
  3. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
  4. Turn out half of dough onto a lightly floured surface. Using a rolling pin and working quickly, roll dough into a 10-inch circle. Using a 4½-inch round cutter, cut 4 rounds from dough. Press rounds into 4 prepared tartlet pans, trimming excess as necessary. Repeat with remaining dough and prepared tartlet pans. Refrigerate for at least 30 minutes.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/ratatouille-quiches/