Cheese and Chive Quiches
Use any firm flavourful cheese, such as Jarlsberg, Emmenthal, Gruyère or Gouda, or semisoft cheese, such as Oka or Havarti.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 70 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | trace |
| chol | 30 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 2% |
| vit A | 4% |
| folate | 5% |
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1-1/2 cups (375 mL) shredded Jarlsberg cheese
2 tbsp (25 mL) chopped fresh chives
3 eggs
2/3 cup (150 mL) milk
1/2 tsp (2 mL) each salt and pepper
Pastry:
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (50 mL) each cold butter and shortening, cubed
1 egg yolk
1 tsp (5 mL) vinegar or lemon juice
Ice water
Preparation:
Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and shortening until in coarse crumbs. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Pour over flour mixture, stirring briskly with fork just until pastry holds together. Form into ball. Wrap with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 days or enclose in resealable plastic bag and freeze for up to 2 weeks; thaw in refrigerator.)
On lightly floured surface, roll out pastry to (c)-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cookie cutter, cut out 36 rounds, rerolling scraps as necessary. Fit into 1-1/2-inch (4 cm) tart cups. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
Divide cheese and chives among shells. In bowl, whisk together eggs, milk, salt and pepper; spoon by scant tablespoonfuls (15 mL) into each shell.
Bake in bottom third of 400°F (200°C) oven until golden, about 20 minutes. Serve warm. (Make-ahead: Remove from pan; let cool on rack. Refrigerate in single layer in airtight container for up to 3 days; reheat on baking sheet in 400°F/200°C oven, about 4 minutes.)
Additional Information
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Variation
Spinach and Roasted Red Pepper Quiches: Omit cheese. Reduce eggs to 2; replace milk with 10% cream. Add half pkg (300 g pkg) frozen spinach, thawed and pressed dry, and 3/4 cup (175 mL) chopped roasted red peppers to egg mixture; increase salt and pepper to 3/4 tsp (4 mL) each.
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