My Recipe Box - Mini Gorgonzola-cranberry quiches

Feb 2011


This is one of my "go to" recipes when bringing something to a pot luck or serving my guests. They freeze well, can be served room temperature but I always warm them up in the oven.

It is from Chatelaine magazine, a Canadian "women's" magazine.

UPDATE Jan 2026
If using 1 box of 18 tarts, I used the following measurements, but found that the 2 eggs and 2/3 cup of cream is too much, so I would half it in future.


Ingredients


•1 small bunch leeks or shallots

•2 tbsp (30 mL) garlic butter

•1/2 cup (125 mL) coarsely chopped dried cranberries

•5 oz (150 g) Gorgonzola or Cambozola cheese or goat cheese

•2/3 cup (150 mL) whipping or table cream or homogenized milk

•2 eggs 

•1/4 tsp (1 mL) salt

•2 (255 g) pkgs frozen mini tart shells (box of 18)


1.Position oven racks in top and bottom thirds of oven. Preheat oven to 375F (190C). Slice root ends and dark green tops from leeks. Discard. Cut in half lengthwise. Fan out. Rinse under water to remove grit. Thinly slice. Leeks should measure 2 cups (500 mL).

2.Melt butter in a large frying pan over medium heat. Add leeks and cranberries. Stir often until softened, 6 minutes. Cut cheese into small pieces. In a large measuring cup or bowl, whisk cream with eggs and salt. Place frozen tart shells on 2 rimmed baking sheets.

3.Stir cheese into cooked leek mixture in pan until almost melted. Spoon into tart shells, filling two-thirds full. Slowly pour in egg mixture just to tart rims. Bake until filling is set, 20 to 25 minutes, switching baking sheets halfway through. Serve right away or cool, then cover and refrigerate up to 1 day. Warm at 350F (180C), 12 to 15 minutes.