Mini Quiches
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Directions
Item No.
120823
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- Pie dough (enough for a double crust pie)
- 1-½ cups light cream
- 3 eggs, slightly beaten
- 3 Tablespoons Traditional Pub Mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pinch of nutmeg
- ½ cup grape tomatoes, seeded and chopped
- ¼ cup fresh basil, chopped
- ½ cup Feta or Mozzarella cheese
Directions
- Preheat oven to 375°F. Generously grease 2-½ inch mini tart pans or 16 wells in two 12-well muffin tins.
- Roll out pie dough and cut into 16 (3-½ inch) rounds. Press pastry into prepared pans.
- Whisk together the cream, eggs, Traditional Pub Mustard, salt, pepper, and nutmeg.
- Divide tomatoes, basil, and cheese evenly in crusts.
- Fill each tart pan ¾ full with egg custard. If using individual tart pans, place them on a baking sheet.
- 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.)
- Tarts can be frozen for 1-2 weeks if stored in an airtight container. Otherwise serve immediately.
