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Individual Quiche Recipe

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This recipe for Individual Quiche, by , is from The Lawson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Martin



1 cup butter at room temperature
8 oz. cream cheese at room temperature
4 Tbsp. heavy cream
2 1/2 cups flour
1 tsp. salt


1 1/2 cup heavy cream
3 eggs, lightly beaten
1/4 cup finely grated Gruyere or Swiss cheese
salt and pepper to taste
1/3 cup grated fresh parmesan cheese

Cream butter and cream cheese together until well blended. Beat in cream and then work in flour and salt to make a dough. Wrap in waxed paper and refrigerate for several hours or overnight. Take a small piece of dough and roll into a 1" ball. Press into an ungreased small muffin tin.
Repeat with the remainder of the dough

Combine the filling ingredients.

Select one of the following:

1 1/2 cup roughly cut cooked, shelled shrimp
2 cups finely diced ham
2 cups finely chopped cooked crabmeat
2 cups finely minced crisp bacon
2 cups sautéed mushrooms or onions

Place about 1/2 tsp. of the chopped bits into the pastry lined muffin tin. Fill just about to the top with the egg mixture.

Top with freshly grated Parmesan cheese. Place filled quiche in a preheated 425 degrees oven for 5 minutes. Reduce heat to 350 degrees and bake 15 minutes or longer until the quiches are set and lightly browned on top. Cool on rack.

To serve at a later date, pack in air tight containers and freeze. Remove from freezer about 1/2 hour before serving. Preheat oven to 375 degrees. Place quiches on a baking sheet and sprinkle generously with additional Parmesan cheese. Bake 15-20 minutes of until heated through. Cool a bit before serving.

Personal Notes:
Personal Notes:
Recipe from Volume 1




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