Filled with a bounty of tiny tomatoes, fresh dill, and shredded Gruyère cheese, these Tomato-Dill Quiches are flavorful and delicious.
- 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
- 2 large eggs
- ¾ cup heavy whipping cream
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 20 tiny tomatoes*
- ½ cup shredded Gruyère cheese
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped green onion (green parts only)
- Preheat oven to 450°.
- On a lightly floured surface, unroll piecrust dough sheets. Using a 4-inch round cutter, cut 8 rounds from dough. Transfer rounds to 8 (3½-inch) fluted round tartlet pans, pressing into bottoms and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottoms of dough in tartlet pans several times. Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
- Bake tartlet shells until light golden brown, 8 to 10 minutes. Let cool completely.
- Reduce oven temperature to 350°.
- In a large measuring cup with a pouring spout, whisk together eggs, cream, salt, and pepper until blended.
- Using a small, serrated knife, cut tomatoes in half horizontally. Blot cut side of tomatoes on paper towels.
- Divide cheese among cooled tartlet shells. Place 5 tomato halves in each tartlet. Sprinkle dill and green onion evenly over cheese and tomatoes. Carefully pour egg mixture over herb layers, leaving room for mixture to expand in tartlet shells during baking.
- Bake until centers of quiches are set, 13 to 15 minutes. Serve warm or at room temperature within 2 hours.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!