- Yield: 12 servings
- Prep: 30 minutes
- Cook: 40 minutes
- 1stick cold unsalted butter
- 2cups flour
- 1/2 teaspoon salt
- 1/4 cup ice cold water
- 3 large eggs
- 1cup half and half
- 1teaspoon fresh thyme leaves, coarsely chopped
- 3-4ounces sharp cheese with distinct flavor, grated
- fresh ground black pepper to taste
- 1pinch paprika
- Mix flour with salt and dump out on a chopping board. Using a pastry cutter or a knife, cut in the cold butter until pea-size crumbs form. Make an indentation in the middle of the crumb pile and pour about ¼ cup ice cold water in. Using a knife or your hands, mix it in to form a dough. Do not knead to preserve the crumbliness. Keep adding cold water in very small quantities and pat the dough together, just until it forms a ball without falling apart.
- Flatten the dough ball into a disk, cover with plastic and chill for 1 hour.
- Preheat oven to 350F.
- Remove dough from the fridge, roll it out on a board into a ¼-inch crust. Using a 4-inch cutter or a glass with an similar size rim, cut out 12 circles.
- Using a medium muffin tin (12 slots) turned upside down crown each muffin slot with a circle of dough, molding the dough around the slots to form an upside down basket.
- Bake for about 15 minutes, or until the little baskets are pale golden. Let cool on rack. Arrange the pie shells, now properly turned bottom down, on a baking sheet.
- Prepare the filling by whisking the eggs with cream until uniform and smooth. Add the remaining ingredients and stir carefully.
- Pour the filling into the pie shells, dividing it as evenly as possible, and bake for about 30-40 minutes, or until the custard is set in the middle.
This recipe by Yuliya Childers of Eat Already! has been posted with permission and originally appeared as Individual Cheddar Cheese Pies on Honest Cooking.