Search
by Ingredient

Petite Quiche

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by fil

YIELD

4 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

Pastry
2 226
STICKS G BUTTER
6 173.4
OUNCES ML/G CREAM CHEESE
2 473
Filling
1 1
PACKAGE PACKAGE SOUP, CREAM OF LEEK, MIX *
2 473
CUPS ML MILK
1 237
CUP ML CREAM
4 4
LARGE LARGE EGGS
½ 226.8
POUND G SWISS CHEESE
grated
1 5
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 454g (16.0 oz)
Amount per Serving
Calories 1253 69% from fat
 % Daily Value *
Total Fat 97g 149%
Saturated Fat 59g 295%
Trans Fat 0g
Cholesterol 482mg 161%
Sodium 1298mg 54%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 7%
Sugars g
Protein 75g
Vitamin A 67% Vitamin C 1%
Calcium 74% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe