What is a quiche? It is an unsweetened custard pie usually with a savory filling. Some, like a French quiche, consist of pastry crust filled with delicious custard and pieces of cheese, meat, seafood, or vegetables. Today, though, we are going to make yummy mini blue cheese quiches, just perfect savory bites for tea time. Perfect, bite-size but filling treats. Let’s get our kitchens ready and get to cooking!
- 1 ½ cup all-purpose flour
- 1 stick butter plus 5 tablespoons cold, unsalted butter, cubed
- ¼ teaspoon salt
- 1/3 cup minced shallot
- 1 ½ tablespoon extra-virgin olive oil
- ½ cup plus 1 tablespoon sour cream
- 4 ounces creamy blue cheese such as Gorgonzola
- 2 large eggs, lightly beaten
- 2 tablespoons heavy cream
- 2 tablespoons crème fraiche
- ¼ teaspoon coarse salt
- 1/8 teaspoon freshly grated nutmeg
- Garnish: Chopped fresh chives
- Preheat oven to 400 degrees.
- In the bowl of a food processor, pulse the flour, butter, and salt until the mixture resembles a coarse meal. Add the sour cream and pulse until mixture comes together and is smooth. Place dough in an airtight container. Refrigerate for 2 hours or until cold.
- On a lightly, floured surface, roll the dough to 1/8-inch thickness and cut out 8 (4 ½ inch) rounds. Place each round in a 3 ½-inch fluted tartlet pan, pressing into the bottoms and up the sides. Pierce the bottom of each crust with a fork. Line each with parchment paper and fill with pie weights. Bake for 10 minutes. Remove pie weights and bake an additional 3 to 5 minutes or until crust is golden brown. Remove tartlet shells from pans and cool.
- In a small skillet over medium-high heat, combine shallot and oil for 4 minutes or until soft. In a medium bowl, whisk together blue cheese, eggs, cream, and crème fraiche until combined. Stir in shallot salt, pepper, and nutmeg until mixture is smooth and well combined. Divide egg mixture evenly among prepared crusts. Bake for 8 to 12 minutes or until centers are set. Cool slightly, Garnish with chives, if desired. Serve warm. Enjoy!