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This recipe for QUICHE - MINI EGG, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 21, 2009


1 c. butter, softened
6 oz. cream cheese, softened
2 c. flour
1 c. milk
1.8 oz dry leek or onion soup mix (use half only)
1/2 c. light cream or half-n-half
1 c. swiss cheese, finely shredded (4 ounces)
2 eggs, slightly beaten
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. black pepper

Preheat oven to 375.

To Make Pastry: In a large mixing bowl, beat the butter and cream cheese with an electric mixer on medium-high speed for 30 seconds. Stir in flour with a wooden spoon until combined. (Knead mixture with hands, if necessary.) Press a 1-inch ball of the pastry dough evenly in to the bottom and up the sides of 48 ungreased muffin cups. Set aside.

To Make Filling: In a small saucepan, over medium heat, bring milk and soup mix just to boiling. Remove from heat and cool for five minutes. Stir in light cream. Add cheese, eggs, mustard, salt and pepper. Spoon 1 T of filling into each pastry-lined muffin cup. Bake for 25-30 minutes or until filling is puffed and both pastry and filling are golden.

To Make Ahead: Place cooled, baked quiches between layers of waxed paper in a freezer container. Freeze for up to 3 months. To serve, preheat oven to 350. Place frozen quiches on a baking sheet and heat for 20 - 25 minutes or until warm.




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