Tiny Quiches

Tiny Quiches created by COOKGIRl

Recipe from a relative. Prep time does not include the time needed for the dough to chill.

Ready In:
1hr 5mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Starrynews
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@Starrynews
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"Recipe from a relative. Prep time does not include the time needed for the dough to chill."
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  1. COOKGIRl
    Tiny Quiches Created by COOKGIRl
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  2. COOKGIRl
    Tiny Quiches Created by COOKGIRl
    Reply
  3. COOKGIRl
    Tiny Quiches Created by COOKGIRl
    Reply
  4. 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.
    Reply
  5. 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.
    Reply
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