petite quiche

Name: Petite Quiche
Prep time: 1 h
Cook time: 30 min
Ingredients: PASTRY; 2 stick(s) butter, room temperature; 6 ounce(s) cream cheese, room temperature; 2 cup(s) flour; FILLING; 1/3 cup(s) dry cream of leek soup mix; 1 cup(s) whole milk; 1/2 cup(s) half and half; 2 - eggs; 1/4 pound(s) swiss cheese, grated; 1/2 teaspoon(s) dry mustard; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper

(1 rating)

review

Recipe by

Tammy Perri Klemens

@TAK66

Temple, PA

This is my dear mother-in-law's recipe, who lived in Switzerland for many years. While she was there she was given this recipe and she, and now I also, use it whenever we entertained.

(1 rating)

yield serving(s)

prep time 1 Hr

cook time 30 Min

Ingredients For petite quiche

PASTRY
2 stick

butter, room temperature
6 oz

cream cheese, room temperature
2 c

flour
FILLING
1/3 c

dry cream of leek soup mix
1 c

whole milk
1/2 c

half and half
2

eggs
1/4 lb

swiss cheese, grated
1/2 tsp

dry mustard
1/2 tsp

salt
1/4 tsp

pepper

How To Make petite quiche

1
Pastry: Cream together with hands butter and cream cheese. Gradually work flour into mixture. Pinch off small balls of pastry and press into mini-muffin tins. (Do not grease pans!)

2
Filling: Bring soup mix and milk to boil using low heat and stirring often. Cool slightly and stir in half-n-half. Let cool. Beat eggs, cheese mustard, salt and pepper together in small bowel. Add to soup mixture. Fill pastry cups. Bake at 375 degrees until brown (about 30 minutes). Serve warm.
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petite quiche

Ingredients For petite quiche

How To Make petite quiche

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