Pique Nique Quiches
|Pastry dough||250 Gram|
|Shredded swiss cheese/Gruyere cheese||4 Ounce (About 1 cup)|
|Half and half/Light cream||1 1⁄2 Cup (24 tbs)|
Prepare Pastry Dough.
Divide into 8 or 10 equal portions; press evenly over bottom and up sides of about eight 1- by 4-inch or about ten 1- by 3-inch tart pans, making dough flush with pan rim.
Set pans on a 12- by 15-inch baking sheet; evenly sprinkle cheese in pastry-lined pans.
In a bowl, beat eggs, half-and-half, and pepper until blended.
Pour evenly into pastry shells; don't let filling overflow or pastry will stick to pans.
Set baking sheet on lowest rack of a 350° oven.
Bake until filling puffs and tops are lightly browned, 35 to 40 minutes.
Let quiches cool for about 10 minutes (filling will settle); then, protecting your hands, tip quiches out of pans into your hand.
Place right side up on a serving plate and serve hot; or place on a rack and let cool to room temperature, then serve.
If made ahead, cover cooled quiches and refrigerate until next day.
To reheat, place on a baking sheet and bake, uncovered, in a 350° oven for about 10 minutes.
To eat, use a knife and fork; or eat cooled quiches out of hand.