Five cheeses made these tarts super cheesy, oozy and tasty. We made our own pastries that were buttery and flakey, also we used mini tartlets instead of 9-inch tart pan.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Whisk together whipping cream, eggs and dash each salt and pepper. Combine shredded Swiss, jalapeno, jack and mozzarella cheeses in small bowl.
In another bowl, beat goat cheese, cream cheese, garlic, chives, ½ teaspoon salt and pepper to taste until smooth.
Scatter shredded cheeses over bottom of pastry. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all.
Place tart pan on baking sheet to make handling easier and catch any overflow.
Bake at 375℉ (190℃) F until top is lightly browned, about 35 to 40 minutes. Set aside 10 minutes before cutting. Serve warm or at room temperature.
NOTE:
Can be made a day ahead and refrigerated. Let come to room temperature before reheating. Bake at 300℉ (150℃) F until warm, not hot, about 15 minutes.
Excellent recipe. Rich tasting, easy to make and the whole family loves it!
Oh my, this looks so good and cheesy! What's your pastry recipe? Thanks!
Thanks, Bonnie. I just posted the link of the quiche pastry recipe above these two comments. If you are going to make it, let me know how it turns out. Happy Cooking :-)