I love quiche. But the problem with quiche is you make a large pie (quiche) and everyone has to eat what you put in it.
And in my house, someone’s not going to be happy. I don’t want sausage, or I don’t want tomato, or onion, green pepper, blah, blah, blah. I’d call them all whiners but I get right in there with them. Sometimes.
You will never, ever, I did say never, see me eat a tomato that resembles a tomato, no way no how. But that’s another post.
So I have to let the rest of them get away with it. At least every now and then.
So I was in Sam’s Club yesterday, getting more chocolate, and if you’ve ever been to Sam’s or Costco, or any of those big super warehouse places on the weekend, they are offering samples to try and get you to buy their product. Well, I walk by this one booth where they are making a french toast bake using canned cinnamon rolls. Sorry, not going to buy it, still tasted like a canned roll.
But they did have this nice little card with many other recipes, so I pick it up, quickly glance through it and oh yes, something I definitely want to make!
So I pop over the the refrigerator section and pick up a box of Pillsbury Pie Crusts. I would have gotten these later anyway. I can make a pie crust but if what your putting in that crust is really good, no one will notice how truly awesome your pie crust is, so I use refrigerated crust most times anyway.
So home I go, I have the rest of the ingredients on hand.
I’m ready to make Apple, Blue Cheese, and Walnut Tartlets
the other nice part of this recipe is I didn’t have to follow all the directions their way. Who really does?
So fast version
Apple, Blue Cheese and Walnut Tartlets
2 pie crusts ( I used 1)
1/4 cup half and half ( I used heavy whipping cream, it’s what I had)
2 tsp. all purpose flour
1 small apple, finely chopped ( I used granny smith)
4 ounces crumbled blue cheese
1/4 cup walnuts
1 Tablespoon fresh parsley
Preheat oven to 375 degrees. In small bowl or measuring cup, beat cream and eggs, add flour and beat again till smooth. Place crust on cutting surface and cut into 6 pieces large enough to fill a regular sized muffin tin.
I take the scrap sides and with just a bit of water on my fingertip, paste them together for my last 2 squares.
Place pie crust squares in ungreased muffin tins
Then start layering your stuffing,