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.
Serving size: Complete recipe
Calories 2159 Calories from Fat 1307
% Daily Value*
Total Fat 147 g226%
Saturated Fat 73.2 g366.2%
Trans Fat 0 g
Cholesterol 661.6 mg220.5%
Sodium 1534.6 mg63.9%
Total Carbohydrates 150 g50.1%
Dietary Fiber 4.5 g18.1%
Sugars 2.9 g
Protein 61 g122.6%
Vitamin A 54.3% Vitamin C 5.4%
Calcium 135.6% Iron 27%
*Based on a 2000 Calorie diet