Blog | Weekly Specials

Mini Quiches

SERVES 6

Ingredients

Quiche Lorraine

  • 2 refrigerated pie crusts
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup cream
  • 2 Tbsp butter, melted
  • 1/8 tsp nutmeg
  • Salt and freshly ground pepper, to taste
  • 1/2 cup Gruyère, grated
  • 1/2 cup smoked ham, cubed

Spinach & Gorgonzola

  • 2 refrigerated pie crusts
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup cream
  • 2 Tbsp butter, melted
  • 1/8 tsp nutmeg
  • Salt and freshly ground pepper, to taste
  • 1/2 cup Gorgonzola cheese, crumbled
  • 1 cup sautéed fresh spinach

Directions

Preheat oven to 350°.

Cut 6 circles out of the dough. Press cut dough into well-greased quiche pans. Trim and crimp the edges. Prick the bottom and sides of the crusts with a fork. Line the pie crust with parchment paper. Add pie weights (you can use beans or rice) to weigh down the pastry. Bake in oven for 10 minutes. Remove parchment and weights and continue baking until the shells are golden, about 7–10 minutes.

In a bowl, whisk together the eggs, milk, cream, butter, salt, black pepper and nutmeg. Add the cheese and whisk a little more. Divide the remaining ingredients among the shells, then pour the filling into the shells. Bake until the filling is set and puffed, around 15 minutes.

recipes

Wild Oyster Harvest

meat

Herb Roasted Chicken

recipes

Zucchini Tart with Goat Cheese

produce

Roasted Pumpkin Spiced Stew with Harissa

meat

Chef Bryan’s Tex-Mex Chili + SunFed Ranch Beef

beer and wine

Prost to Oktoberfest

recipes

Traditional Apple Pie

produce

Pumpkin Mac & Cheese

produce

How to Make Pumpkin Puree

produce

An Apple A Day

grocery

Tailgate Healthier with Haggen Plantain Chips

recipes

Heirloom Tomato Tart with Burrata Cheese

recipes

TRIBALÍ Chipotle Chicken Lime Burger Recipe + Product Giveaway

recipes

What’s Popping? DIY Popcorn Recipes

recipes

How to Make Nut Butters

recipes

Pepper Party
X
- Enter Your Location -
- or -