Preparation Info

Mini Quiches

Made With Our

Traditional Pub Style Mustard

Base $6.50
Item: 120823


  • Pie dough (enough for a double crust pie)
  • 1 1/2 cups light cream
  • 3 eggs, slightly beaten
  • 3 Tablespoons Stonewall Kitchen Traditional Pub Mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of nutmeg
  • 1/2 cup grape tomatoes, seeded and chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup Feta or Mozzarella cheese


  1. Preheat oven to 375° F. Generously grease 2 1/2-inch in diameter mini tart pans or 16 wells in 2 12-well muffin tins.
  2. Roll out pie dough and cut into 16 (3 1/2 -inch) rounds. Press pastry into prepared pans.
  3. Whisk together the cream, eggs, Traditional Pub Mustard, salt, pepper and nutmeg.
  4. Divide tomatoes, basil and cheese evenly in crusts.
  5. Fill each tart pan 3/4 full with egg custard. If using individual tart pans place them on a baking sheet.
  6. Bake for 10-15 minutes or until the center of each tart is firm. Allow to cool 5 minutes then remove from pans. (You may have to run a small knife around the pan to loosen the crust.)
  7. Tarts can be frozen for 1-2 weeks if stored in an airtight container. Otherwise serve immediately.