Petite Quiche

The cream cheese pastry on these petite quiches is ridiculously easy. No rolling pin, no ice water, no fuss. You cream softened butter and cream cheese together with your hands, work in flour, and press small balls directly into mini cupcake pans. The result is a tender, flaky shell that’s richer than standard pie dough.

The filling is clever: cream of leek soup mix boiled with milk creates an instant, flavorful base that you’d normally spend 30 minutes building from scratch with sautéed leeks and stock. Once cooled, it gets enriched with cream, beaten eggs, grated Swiss cheese, and dry mustard.

These are meant to be small, two-bite appetizers. The high ratio of crust to filling means every bite has that buttery, cream cheese pastry balanced with the savory, custardy center.

Kitchen Tips

• Soften the butter and cream cheese completely before creaming. Cold lumps won’t blend into a smooth dough.
• Press the pastry thin and even in the cups. Thick spots stay doughy while thin spots overbrown.
• Cool the soup mixture before adding the eggs. Hot liquid scrambles them on contact.
• Fill the pastry cups about three-quarters full. The filling puffs slightly during baking and can overflow if overfilled.

Variations

• Add crumbled cooked bacon to the filling for a quiche Lorraine spin.
• Use Gruyère instead of Swiss for a nuttier, more complex cheese flavor.
• Stir in chopped fresh chives or dill for an herby bite.