Herbed Gruyere Quiches
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
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steps to make
Gather the ingredients for the crust. Preheat oven to 450°.
Lightly spray 8 (4-inch) tartlet pans with cooking spray.
On a lightly floured surface, unroll pie dough. Using a 4½-inch round cutter, cut 8 rounds from dough.
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.
Prick the bottom of the pie dough with a fork to prevent puffing.
Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
Bake until light golden brown, 7 to 8 minutes. Let cool completely. Reduce oven temperature to 350°.
Gather ingredients for filling.
In each prepared tartlet pan, layer cheese, dill, chives, and thyme.
In a large liquid measuring cup, combine egg, cream, salt, and pepper, whisking well.
Divide egg mixture evenly among tartlet pans.
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.