Cheese, dill, chives, and thyme make these Herbed Gruyere Quiches a savory delight.
Herbed Gruyère Quiches
- 1 (14.1-ounce) box refrigerated pie dough
- ½ cup shredded Gruyère cheese
- 1 tablespoon snipped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh thyme leaves
- 1 large egg
- ¾ cup heavy whipping cream
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Preheat oven to 450°.
- Lightly spray 8 (4-inch) tartlet pans with cooking spray.
- On a lightly floured surface, unroll pie dough. Using a 4½-inch round cutter, cut 8 rounds from dough. Press dough rounds into tartlet pans, trimming excess as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. Prick bottom of pie dough with a fork to prevent puffing.
- Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
- Bake until light golden brown, 7 to 8 minutes. Let cool completely.
- Reduce oven temperature to 350°.
- In each prepared tartlet pan, layer cheese, dill, chives, and thyme.
- In a large liquid-measuring cup, combine egg, cream, salt, and pepper, whisking well. Divide egg mixture evenly among tartlet pans.
- Bake until quiches are set and slightly puffed, approximately 15 minutes. Let cool slightly before removing from tartlet pans.
- Serve warm or at room temperature for up to 3 hours.
From TeaTime May/June 2017