Tarragon and Wisconsin Gruyère Petit Quiches

  • Yield: 2


3 eggs
1/2cup heavy cream
2tablespoons fresh tarragon, chopped
1/2teaspoon kosher salt
1/4teaspoon cracked black pepper
1cup Wisconsin SarVecchio® or Parmesan Cheese, grated
1/2cup Wisconsin Gruyere cheese, grated


  1. Preheat oven to 400F. Spray mini muffin tin with nonstick cooking spray.
  2. Whisk all ingredients in bowl. Place a 1 tablespoon scoop of mixture in each muffin mold. Bake 7 to 10 minutes or until light golden brown. Cool a few minutes before removing and serve warm.
Recipe by Chef Kelly Wangard, courtesy of the Wisconsin Milk Marketing Board
blog comments powered by Disqus