Herb and Cheese Mini Quiche



1 cup butter, softened
2 3-ounce packages cream cheese, softened
2 cups all-purpose flour
1/4 cup shredded Asiago cheese (1 ounce)
2 eggs, beaten
1/2 cup half-and-half, light cream, or milk
1/4 cup finely shredded Gouda or Havarti cheese
2 tablespoons pine nuts, toasted and coarsely chopped
1 tablespoon snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
1 tablespoon snipped fresh chives
1/8 teaspoon cracked black pepper
Roasted red pepper, finely chopped
Snipped fresh chives

1. Preheat oven to 325 degrees F. For pastry, in a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the flour and Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1-3/4-inch muffin cups.
2. For filling, in a medium bowl, stir together eggs; half-and-half, light cream, or milk; Gouda or Havarti cheese; pine nuts; tarragon; the 1 tablespoon chives; and the black pepper.
3. Spoon about 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm.

To Make Ahead: Prepare, bake, and cool quiches. Place in freezer container, seal and label. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree F oven for 10 to 15 minutes or until warm.

Makes 48 mini quiches