Tiny Quiches

"Recipe from a relative. Prep time does not include the time needed for the dough to chill."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl photo by COOKGIRl
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
1hr 5mins
Ingredients:
9
Yields:
24 tiny quiches
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. Oh Starry, these are wonderful! The crust is light, and delicious!! One that I will use for other quiches as well. I made half with fresh asparagus, and the other half with fresh brocolli and mushrooms. I'll be making this again for our Easter Brunch. Thank you Starry!! Made for Potluck Tag
     
  5. I thought these "tiny" quiches were divine! (-: Easy and so very yummy. I really loved the crust. Sorry, no photo as they were gone before I could locate the camera. Would make great Sunday brunch nibbles. Made for PAC Spring 2009. Thanks for posting such an awesome recipe.
     
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