Blue Cheese and Onion Jam Quiche Tarts

These blue cheese and onion jam quiche tarts are a delicious appetizer to have while having a couple glasses of wine and just turning your regular dinner into a "drinks and snacks" type of evening.  A little cheese, crackers, quiche tarts and olives sounds good to me.   These mini quiches are also a great dinner alternative when served with a simple mixed green salad on the side.  

Blue Cheese and Onion Jam Quiche Tarts - makes 9 tarts 

1 x Pillsbury dough pie pastry  

3 whole eggs

1/4 cup cream

1/3 cup Wozz! Triple Ale Onion Jam Spread

1/4 cup sharp cheddar (you are going to evenly divide the cheese into 9 portions)

1/8 cup Roquefort blue cheese (you are going to evenly divide the cheese into 9 portions)

Pinch of salt

Method:

Preheat oven to 420 degrees F.

Roll out pastry dough and cut into 3.5 inch rounds with a round cookie cutter or just use a round object to cut out - we used a wide tumbler glass.  Cut into 9 rounds - we got about 7 cut out and then rerolled the left over dough and cut out 2 more. 

Prick dough rounds with a fork and place in muffin tins rubbed with butter.  Line the dough with cut out parchment paper and fill each tin with dry rice or dry beans to act as a weight while baking.  (this is just so the pastry doesn't puff up while baking)

Bake at 420 degrees for 10 minutes. Remove from oven, remove parchment paper and and rice/beans.  You can save your dry rice/beans for next time you need them for a weight. Just store in a ziplock or paper bag in pantry.

Turn oven temperature down to 350 degrees F.

Make Your Egg Mixture:

In a medium bowl, whisk your eggs, cream and salt.  Set aside.  Spread a teaspoon of Wozz! Triple Ale Onion Jam into each cooked tart shell, add egg/cream mixture, evenly add cheddar cheese and blue cheese to the egg mixture in each tart.

Bake at 350 10 minutes.

Remove from oven and garnish with fresh thyme sprigs.

Serve.