The sharp taste of gorgonzola cheese adds extra zip to these Miniature Blue Cheese Quiches.
Miniature Blue Cheese Quiches
Yield: 8 (3½-inch) quiches
- 1½ cups all-purpose flour
- 1 stick plus 5 tablespoons cold unsalted butter, cubed
- ¼ teaspoon salt
- ½ cup plus 1 tablespoon sour cream
- ⅓ cup minced shallot
- 1½ tablespoons extra-virgin olive oil
- 4 ounces creamy blue cheese, such as Gorgonzola
- 2 large eggs, lightly beaten
- 2 tablespoons heavy cream
- 2 tablespoons crème fraîche
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- Garnish: chopped fresh chives
- In the work bowl of a food processor, pulse the flour, butter, and salt together until mixture resembles coarse meal. Add the sour cream, and pulse until mixture comes together and is smooth. Place dough in an airtight container, and refrigerate for 2 hours, or until cold.
- Preheat oven to 400˚.
- On a lightly floured surface, roll dough to 1⁄8-inch thickness, and cut out 8 (4½-inch) rounds. Place each dough round in a 3½-inch fluted tartlet pan, pressing into bottoms and up sides. Pierce the bottom of each crust with a fork; line each with a parchment paper round, and fill with pie weights.
- Bake for 10 minutes; remove pie weights, and bake an additional 3 to 5 minutes, or until crust is golden. Remove tartlet shells from pans, and cool.
- In a small skillet over medium-high heat, combine shallot and oil, and cook for 4 minutes, or until soft. In a medium bowl, whisk together blue cheese, eggs, cream, and crème fraîche until combined. Stir in shallot, salt, pepper, and nutmeg, and whisk until mixture is mostly smooth and well combined.
- Divide egg mixture evenly among prepared crusts. Bake for 8 to 12 minutes, or until centers are set. Cool slightly; garnish with chives, if desired. Serve warm.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime January/February 2010