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
1/4 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
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.