Tarragon Cocktail Quiches

1 cup (4 ounces) shredded cheddar cheese
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh tarragon
3 large eggs, lightly beaten
3/4 cup half & half
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
dash of hot sauce


Preheat oven to 350°


Combine first 3 ingredients in a small bowl; spoon mixture evenly into pastry shells. Combine eggs and reamining ingredients; stir well. Spoon into pastry shells, filling three fourths full.

Quiche Pastry Shells

1/2 cup butter softened
4 ounces cream cheese, softened
1 cup plus 2 Tbsp all-purpose flour
1-1/2 Tbsp sesame seeds
1/4 tsp salt

Combine butter and cream cheese in a mixing bowl; medium speed until smooth and creamy. Stir in flour, sesame seeds and salt. Cover and chill 1 hour.

Shape mixture into 36 (1 inch) balls. Place in lightly greased miniature ( 1-3/4 inch) muffin pans, shaping each ball into a shell.

Yield: 3 dozen

filled pastry shells 30-35 minutes or until set.

This recipe comes from the kitchen of Barbara Kieran