Fresh Herb Quiches

Fresh Herb Quiches
China pattern: Wedgwood Osborne. Flatware: International Prelude

With fresh chives, dill, and parsley, these Fresh Herb Quiches pack a lot of flavor.

Fresh Herb Quiches
Yield: 8 (3¾-inch) quiches • Preparation: 45 minutes • Refrigerate: 30 minutes • Bake: 15 minutes • Cool: 30 minutes
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  1. 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  2. 1 cup shredded Gruyère cheese
  3. 2 teaspoons chopped fresh chives
  4. 2 teaspoons chopped fresh dill
  5. 2 teaspoons chopped fresh parsley
  6. ¾ cup heavy whipping cream
  7. 2 large eggs
  8. ½ teaspoon salt
  9. ¼ teaspoon ground black pepper
  1. Preheat oven to 450°.
  2. Spray 8 (3¾-inch) tartlet pans with removable bottoms with cooking spray. Set aside.
  3. On a lightly floured surface, unroll pie dough. Using a 4¼-inch round cutter, cut 8 rounds from pie dough. Press dough rounds into bottoms and up sides of prepared tartlet pans, trimming edges as necessary. To prevent puffing during baking, prick bottoms of dough with a fork. Place tartlet pans on rimmed baking sheets. Refrigerate for 30 minutes.
  4. Bake until light golden brown, 5 to 6 minutes. Let cool completely on baking sheets.
  5. Divide cheese and herbs evenly among prepared tartlet pans.
  6. In a large liquid-measuring cup, combine cream, eggs, salt, and pepper, whisking until eggs are well beaten. Divide mixture evenly among tartlet crusts.
  7. Bake until set and slightly puffed, approximately 15 minutes. Let quiches cool to room temperature before removing from tartlet crusts.
  8. Serve immediately.
TeaTime Magazine
From TeaTime September/October 2015

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