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
- Preheat oven to 450°. Lightly spray 12 (2¾-inch) tartlet pans with cooking spray.
- 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.
- Bake until light golden brown, 5 to 7 minutes. Let cool completely.
- Reduce oven temperature to 350°.
- 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.
- Using a sharp knife, finely chop caramelized shallot.
- In a small bowl, combine caramelized shallot, goat cheese, crème fraîche, and chopped tarragon, stirring well. Divide goat cheese mixture among cooled tartlet shells.
- In a small bowl, whisk together egg, cream, salt, and pepper. Pour over goat cheese mixture.
- 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.
- Garnish with tarragon sprigs, if desired.
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