Petite Quiches

Make these appetizers ahead and freeze up to 3 months. That way, you can bake what you need whenever guests arrive.

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Makes:
48 servings
Serving Size:
2 quiches
Prep:
40 mins
Bake:
25 mins to 30 mins 375°F
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Petite Quiches

Ingredients
2
3 ounce package cream cheese, softened
1
cup milk
1/2
1.8 ounce package dry leek soup mix (4 tablespoons) or 1 1-ounce envelope onion soup mix
1/2
cup light cream or half-and-half
1
2
eggs, slightly beaten
1/2
teaspoon dry mustard
1/4
teaspoon salt
1/8
teaspoon ground black pepper
 
Snipped fresh chives or thyme sprigs (optional)

Directions

  1. Preheat oven to 375 degree F. For pastry, in a large mixing bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Stir in flour with a wooden spoon until combined. (If necessary, knead mixture with your hands.) Press a 1-inch ball of the pastry dough evenly into the bottom and up sides of each of 48 ungreased 1-3/4-inch muffin cups. Set aside.
  2. For filling, in a small saucepan over medium heat, bring milk and soup mix just to boiling. Remove from heat; cool for 5 minutes. Stir in light cream or half-and-half. Add cheese, eggs, mustard, salt, and pepper. Spoon a scant 1 tablespoon of filling into each pastry-lined muffin cup.
  3. Bake in the preheated oven for 25 to 30 minutes or until filling is puffed and both the pastry and the filling are golden. Carefully remove from muffin cups. If desired, garnish with chives or thyme sprigs. Serve warm. Makes 48 appetizer servings.

From the Test Kitchen

Wrap baked and cooled quiches in foil, place in a freezer container, and seal. Freeze for up to 3 months. To use, preheat oven to 350 degree F. Place frozen foil-wrapped quiches on baking sheet. Heat in the preheated oven for 20 to 25 minutes or until warm.

Nutrition Facts

(Petite Quiches)
    Per serving:
  • 88 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 27 mg chol.,
  • 115 mg sodium,
  • 5 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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