Wednesday, April 27, 2011
Little Blue Cheese Quiches
Blue Cheese Mini Quiches
4-ounces blue cheese
2-ounces cream cheese, softened
2 Tablespoons milk
2 large eggs
2 thinly sliced green onions, including green tops
1/4 teaspoon salt
1/4 teaspoon ground black pepper
dash of ground nutmeg
a double batch of pie crust dough ( enough to make a pie with a top crust).
Pre-heat oven to 350 degrees.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut out 10 rounds using a large biscuit cutter or a similar size drinking glass. Place the rounds in muffin tins and smooth them down. Prick the bottom of each crust several times with a fork, this will help prevent shrinkage while baking. Bake for 15-20 minutes. Cool.
In a medium size mixing bowl, combine blue cheese, softened cream cheese,milk, and eggs. Beat with a fork, using the tines to smash the blue cheese against the bottom and sides of the bowl. When it is well blended, add salt, pepper, nutmeg, and green onions. Divide the cheese mixture evenly between the 10 crusts.
Bake 15-20 minutes , or until the centers are set. Cool slightly. Serve warm.