Shallot-Tarragon Quiches

Shallot-Tarragon Quiches

These Shallot-Tarragon Quiches are pictured with Tomato-Bacon-Watercress Canapés and Salmon-Asparagus Tea Sandwiches. 

Shallot-Tarragon Quiches
Serves: 12
 
Ingredients
  • 1 (14.1-ounce) package refrigerated pie dough
  • 2 teaspoons unsalted butter
  • ¼ cup sliced shallot
  • 2 ounces goat cheese, softened
  • 2 tablespoons crème fraîche
  • 1 teaspoon finely chopped fresh tarragon
  • 1 large egg
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Garnish: fresh tarragon sprigs
Instructions
  1. Preheat oven to 450°. Lightly spray 12 (2¾-inch) tartlet pans with cooking spray.
  2. Using a rolling pin, roll out pie dough on a lightly floured surface. Using a 3½-inch round cutter, cut 12 circles from dough. Press circles into prepared tartlet pans. Trim excess dough. Using the wide end of a chopstick, push dough into indentations of pans. Prick bottoms lightly with a fork. Place tartlet pans on a rimmed baking sheet, and freeze for 15 minutes.
  3. Bake until light golden brown, 5 to 7 minutes. Let cool completely.
  4. Reduce oven temperature to 350°.
  5. In a small sauté pan, melt butter over medium-low heat. Add shallot, and cook over low heat, stirring occasionally, until tender and caramelized, 7 to 10 minutes. Let cool.
  6. Using a sharp knife, finely chop caramelized shallot.
  7. In a small bowl, combine caramelized shallot, goat cheese, crème fraîche, and chopped tarragon, stirring well. Divide goat cheese mixture among cooled tartlet shells.
  8. In a small bowl, whisk together egg, cream, salt, and pepper. Pour over goat cheese mixture.
  9. Bake until set, 10 to 12 minutes. Let quiches cool slightly before carefully removing from tartlet pans. Serve warm or at room temperature for up to 3 hours.
  10. Garnish with tarragon sprigs, if desired.

 

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