Herbed Gruyere Quiches

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INGREDIENTS

1 (14.1-ounce) box refrigerated pie dough

½ cup shredded Gruyère cheese

1 tablespoon snipped fresh dill

1 tablespoon chopped fresh chives

1 tablespoon fresh thyme leaves

1 large egg

¾ cup heavy whipping cream

¼ teaspoon salt

⅛ teaspoon ground black pepper

Special Equipment

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steps to make

Gather the ingredients for the crust. Preheat oven to 450°.

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Lightly spray 8 (4-inch) tartlet pans with cooking spray.

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On a lightly floured surface, unroll pie dough. Using a 4½-inch round cutter, cut 8 rounds from dough.

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Press dough rounds into tartlet pans, trimming excess as necessary; using the large end of a chopstick, press dough into indentations in sides of tartlet pans.

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Prick the bottom of the pie dough with a fork to prevent puffing.

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Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.

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Bake until light golden brown, 7 to 8 minutes. Let cool completely. Reduce oven temperature to 350°.

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Gather ingredients for filling.

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In each prepared tartlet pan, layer cheese, dill, chives, and thyme.

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In a large liquid measuring cup, combine egg, cream, salt, and pepper, whisking well.

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Divide egg mixture evenly among tartlet pans.

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Bake until quiches are set and slightly puffed for approximately 15 minutes. Let cool slightly before removing from tartlet pans. Serve warm or at room temperature for up to 3 hours.

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