Petite Quiche
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 2 | sticks |
butter
|
|
| 6 | ounces |
cream cheese
|
|
| 2 | cups |
all-purpose flour
|
|
| Filling | |||
| 1 | package |
soup, cream of leek, mix
|
* |
| 2 | cups |
milk
|
|
| 1 | cup |
cream
|
|
| 4 | large |
eggs
|
|
| ½ | pound |
swiss cheese
grated |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 226 | g |
butter
|
|
| 173.4 | ml/g |
cream cheese
|
|
| 473 | ml |
all-purpose flour
|
|
| Filling | |||
| 1 | package |
soup, cream of leek, mix
|
* |
| 473 | ml |
milk
|
|
| 237 | ml |
cream
|
|
| 4 | large |
eggs
|
|
| 226.8 | g |
swiss cheese
grated |
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Pastry: Allow cheese and butter to soften. Cream together with hands to blend well.
Work flour into mixture. Pinch off small balls of pastry; press into petite cupcake pans.
Filling: Bring soup and milk to a boil; cool slightly. Stir in cream. Cool.
Beat eggs with remaining ingredients; add to soup. Fill pastry cups. Bake at 375℉ (190℃) for 30 to 35 minutes.
