Tiny Quiches

Starrynews's Note:

My great-grandmother was known for making these for all of her dinner parties and cocktail parties. They make excellent appetizers, and you can make them ahead of time and keep them frozen. Prep time does not include the time needed for the dough to chill. I hope you enjoy them as much as we do! Note- this is also a great base recipe to which you can easily add other favorite ingredients -- I have prepared bacon and diced fresh tomato variation, a ham and onion variation, and a sun-dried tomato and mushroom version by dicing up the desired ingredients and adding them to the cheese (using a little less cheese to make room for all of it to fit into the cups). The possibilities are endless! **Note: I have successfully made these gluten free by using a gluten free flour mix (a blend of rice flour, potato starch and tapioca flour, with a bit of xanthan gum). Just ensure that any fillings you choose to use are gluten free, and you are good to go!**

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Yield: 24 tiny qu ...

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup flour
• 1 large egg
• 1/2 cup milk
• 1/4 teaspoon salt
• pepper, to taste
• 1 cup swiss cheese, grated
• paprika, to taste

Directions:

1. Cream butter and cream cheese together.
2. Use your hands to work in the flour.
3. Chill dough for about 30 minutes.
4. Meanwhile, beat egg, milk, salt, and pepper together and put to the side.
5. Preheat oven to 350°F.
6. Divide dough into small balls and press into miniature tins.
7. Divide the Swiss cheese into the unbaked shells.
8. Drizzle egg mixture over the cheese.
9. Sprinkle with paprika.
10. Bake for 30-35 minutes.

Reviews

[Cookgirl]

Technically, this is our dinner tonight but I had to taste test it first, right? I added finely minced carrot and broccoli and threw in a few cherry tomatoes cut up into small pieces. I substituted grana padano Parmesan and white pepper for black. Easy to make and it was made easier by utilizing a tortilla press to form the dough. Thanks for posting. There are many avenues with this recipe. Reviewed for Veg Tag August.

[Lalaloula]

WOW, what a wonderful, wonderful recipe!!!! I loved these tiny little things and so did everyone else. They are indeed the perfect finger food or appy for parties! Very easy to make and quick, too. I made half the recipe using only 1 tbs butter and compensating with 1 big tbs cream cheese and 1 small egg. I had a little too much filling left over, which I just baked as a soufflee. The filling rose beautifully and the crust was crunchy and flaky. A perfect contrast to the soft, cheesy centre. The taste was lovely, very mild with just a hint of paprika. I could totally imagine these with lots of different variations just like you said in your intro. THANK YOU SO MUCH for sharing this wonderful recipe with us, starry. I have wanted to make it for years, but never had the right size pan until now. I simply bought it and will surely use it often from now on making this lovely treat. :) Made and reviewed for Undercover-an event in the Photo Forum and Veggie Swap #23 June 2010.

[WiGal]

Delicious and easy too! DH and I each sampled one, then froze the rest. Made as posted. I lined mine with paper and had trouble getting the paper off so my photo is not neat looking, maybe I baked them too long? Love the history behind your recipe, Starrynews. Made for Everyday is a Holiday.