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

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Tammy Perri Klemens

Temple, PA

Updated on Jan 16, 2011

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.

Rate

prep time 1 Hr

cook time 30 Min

method ---

yield Makes about 30 quiche

Ingredients

PASTRY
2 sticks butter, room temperature
6 ounces cream cheese, room temperature
2 cups flour
FILLING
1/3 cup dry cream of leek soup mix
1 cup whole milk
1/2 cup half and half
2 - eggs
1/4 pound swiss cheese, grated
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

How To Make petite quiche

Step 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!)

Step 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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