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.  

5.0 from 1 reviews
Fresh Herb Quiches
 
Serves 8 • Preparation: 45 minutes • Refrigerate: 30 minutes • Bake: 15 minutes • Cool: 30 minutes
Ingredients
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  • 1 cup shredded Gruyère cheese
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh parsley
  • ¾ cup heavy whipping cream
  • 2 large eggs
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
Instructions
  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.
Nutrition Information
Calories: 2495 Fat: 165g Saturated fat: 79g Unsaturated fat: 76g Carbohydrates: 180g Sugar: 31g Sodium: 5747mg Fiber: 3g Protein: 75g Cholesterol: 739mg

 

From TeaTime September/October 2015

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1 COMMENT

  1. These are lovely! The only change I made was using 400F for the second bake. It took a little longer, but the results were perfect. Great recipe!

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