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- user reviews (3)
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1
cup butter, softened
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2
3 ounce packages cream cheese, softened
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2
cups all-purpose flour
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1/4
cup shredded Asiago cheese (1 ounce)
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2
eggs, beaten
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1/2
cup half-and-half, light cream, or milk
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1/4
cup finely shredded Gouda or Havarti cheese
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2
tablespoons pine nuts, toasted and coarsely chopped
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1
tablespoon snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
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1
tablespoon snipped fresh chives
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1/8
teaspoon cracked black pepper
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Roasted red pepper, finely chopped
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Snipped fresh chives
1. Preheat oven to 325 degrees F. For pastry, in a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the flour and Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1-3/4-inch muffin cups.
2. For filling, in a medium bowl, stir together eggs; half-and-half, light cream, or milk; Gouda or Havarti cheese; pine nuts; tarragon; the 1 tablespoon chives; and the black pepper.
3. Spoon about 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm. Makes 48 mini quiches.
- Make Ahead Tip Prepare, bake, and cool quiches. Place in freezer container, seal and label. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree F oven for 10 to 15 minutes or until warm.
- Servings Per Recipe 48,
- Calories 77,
- Protein (gm) 1,
- Carbohydrate (gm) 4,
- Fat, total (gm) 6,
- Cholesterol (mg) 25,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 2,
- Vitamin A (IU) 194,
- Sodium (mg) 53,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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randerson822~some tarragon info: ¿ When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly. ¿ Heat greatly intensifies the flavor of tarragon, both fresh and dried. ¿ If you run out of tarragon, you can substitute chervil or a dash of fennel seed or anise seed in a pinch, but the flavor will not be as intended. ¿ 1 Tablespoon fresh tarragon = 1 teaspoon dried. Hope this helps:)
2/2/2010 09:30:13 AM Report AbuseWhat herb would substitute well for the tarragon?
1/25/2010 02:50:38 PM Report AbuseThis was an easy to understand recipe that was workable with basic tools and ingredients, and resulted in a tasty filling and delicate crust. I am freezing them for a Thanksgiving bring-along. I froze them on a sheet pan and then stored them in a freezer bag so that they are now individually quick frozen.
11/18/2009 06:35:13 PM Report Abuse