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Petite Quiche Recipe

Petite Quiche recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Petite Quiche recipe  PDF



PASTRY: 2 sticks butter
6 ounces cream cheese
2 cups flour
FILLING: 1 package Knorr cream of leek soup
2 cups milk
1 cup cream
4 eggs
1/2 pound Swiss cheese grated
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Pastry: Allow cheese and butter to soften. Cream together with hands to blend w ell. Work flour into mi ture. Pinch off small balls of pastry press into petit e cupcake pans.
Filling: Bring soup and milk to a boil cool slightly. Stir in cream. Cool. Bea t eggs with remaining ingredients add to soup. Fill pastry cups. Bake at 375 d egrees for 30 35 minutes. Makes 4 dozen. Double pastry for 8 dozen. There is pl enty of filling. Recipe from One Million Recipes CD
busted by Judy R.

Petite Quiche recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
527 people have voted
Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print Petite Quiche recipe  PDF   Cupcake recipes RSS   Thumsb up

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1/3 c Tofu 2 T Lemon juice 1 1/2 t Dijon mustard 1 ea Garlic clove, minced 1 t Anchovy paste, or anchovy 1/4 t Salt 2 T Parmesan cheese, grated 1 T Olive oil 1 pn Sugar, pinch 1 pn Pepper In small saucepan of simmering water, poach tofu for 2 minutes drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories 1 g protein, 3 g fat 1 g carbohy...

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