Herb Cheese Mini Quiches

  • 1 cup butter, softened

    3-oz. pkg. cream cheese, softened

    2 cups all-purpose flour

    1/4 cup shredded Asiago cheese

    2 eggs, beaten

    1/2 cup milk

    1/4 cup finely shredded Gouda or Havarti cheese

    2 Tbsp. pine nuts, toasted and coarsely chopped

    2 tsp. dried tarragon, crushed

    1 Tbsp. snipped fresh chives

    1/8 tsp. coarse grind black pepper

    Roasted red pepper, finely chopped

    Snipped fresh chives

    Preheat oven to 325 degrees F. For pastry: in a large bowl, beat butter and cream cheese with an electric mixer on medium to high speed 30 seconds. Beat in the flour and Asiago cheese till a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1-3/4" muffin cups.
    For filling: in a medium bowl stir together eggs, milk, Gouda or Havarti cheese. pine nuts, tarragon, the 1 tablespoon chives, and the black pepper.
    Spoon 1 heaping teaspoon of the filling into each pastry lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or till a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups and place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm.
    TO MAKE AHEAD: Prepare, bake, and cool quiches. Place in freezer container, seal and label. Freeze for up to 3 months. To use thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree oven for 10 to 15 minutes or till warm.

    Recipe from BHG Christmas Cooking From The Heart
    Makes 48 mini quiches
  • Craftchick has awarded a blue ribbon to Cat Lover for this recipe.

    Congrats Cat Lover. This sounds good.

    Thank you craftchick for being a recipe tester and testing this recipe.
  • Sound good ..... never had cream cheese in a quiche!
  • Thanks for the blue ribbon award!