Cheese and Chive Quiches
Nb persons: 36
Yield:
Preparation time:
Total time:
Source: Canadian Living
| 1-1/2 cups (375 mL) | shredded Jarlsberg cheese |
| 2 tbsp (25 mL) | chopped fresh chives |
| 3 | eggs |
| 2/3 cup (150 mL) | milk |
| 1/2 tsp (2 mL) | salt |
| 1/2 tsp (2 mL) | pepper |
| Pastry: | |
| 1-1/2 cups (375 mL) | all-purpose_flour |
| 1/4 tsp (1 mL) | salt |
| 1/4 cup (50 mL) | cold butter, cubed |
| 1/4 cup (50 mL) | shortening, cubed |
| 1 egg_yolk | |
| 1 tsp (5 mL) | vinegar |
| lemon juice, alternative | |
| Ice water | |
Preparation
Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and shortening until in coarse crumbs. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Pour over flour mixture, stirring briskly with fork just until pastry holds together. Form into ball. Wrap with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 days or enclose in resealable plastic bag and freeze for up to 2 weeks; thaw in refrigerator.)
On lightly floured surface, roll out pastry to (c)-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cookie cutter, cut out 36 rounds, rerolling scraps as necessary. Fit into 1-1/2-inch (4 cm) tart cups. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
Divide cheese and chives among shells. In bowl, whisk together eggs, milk, salt and pepper; spoon by scant tablespoonfuls (15 mL) into each shell.
Bake in bottom third of 400°F (200°C) oven until golden, about 20 minutes. Serve warm. (Make-ahead: Remove from pan; let cool on rack. Refrigerate in single layer in airtight container for up to 3 days; reheat on baking sheet in 400°F/200°C oven, about 4 minutes.)
Additional information :
Variation
Spinach and Roasted Red Pepper Quiches: Omit cheese. Reduce eggs to 2; replace milk with 10% cream. Add half pkg (300 g pkg) frozen spinach, thawed and pressed dry, and 3/4 cup (175 mL) chopped roasted red peppers to egg mixture; increase salt and pepper to 3/4 tsp (4 mL) each.
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