Cheese and Chive Quiches Cheese and Chive Quiches

Cheese and Chive Quiches IMAGE Image by: Cheese and Chive Quiches IMAGE Author: Canadian Living

Use any firm flavourful cheese, such as Jarlsberg, Emmenthal, Gruyere or Gouda, or semisoft cheese, such as Oka or Havarti.

  • Portion size 36 servings



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.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 81 mg
  • Protein 3 g
  • Calories 70.0
  • Total fat 5 g
  • Cholesterol 30 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 5.0
  • Vitamin A 4.0
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Cheese and Chive Quiches