Thursday, April 29, 2010

Heart Shaped Quiche

One of my favorite advocates of Sonoma County is Sheana Davis of The Epicurean Connection. She is so amazing, and if you haven't yet had a chance, check out her shop. She's got lots of wonderful products from Sonoma County, including her very own cheese called Delice de la Vallee. It's a soft cow milk and goat milk cheese, and it tastes so good. I used it in today's bento to make Heart Shaped Quiches.

In this bento box lunch: Heart Shaped Quiche, radishes, carrots, steamed broccoli, greens from the Santa Rosa Original Certified Farmers Market, mandarin orange, and grapes.

Recipe for Heart Shaped Quiches
1 premade pie crust
3 eggs
1/4 cup milk or 1/4 cup heavy cream
2 tablespoons finely chopped sun dried tomatoes in oil
salt and pepper
2 1/2 tablespoons Delice de la Vallee cheese (or other soft cheese)

Preheat oven to 400 degrees. Line muffin pan tins with the pie crust, making 9 or so molds for the quiche. Lightly dock the bottoms of the pie crusts with a fork. Bake the crusts for about 5 or 6 minutes. While pie crusts bake, whisk eggs, milk or cream, tomatoes, and salt and pepper in a bowl. Remove muffin pan from oven, and add 1/2 tablespoon of cheese to each pie crust, using a spoon and your fingers to make little dabs of cheese. Pour egg mixture carefully into each pie crust. Lower heat to 350 degrees and bake mini quiches for about 8 to 10 minutes more, until crusts are golden brown and eggs have set. Makes 8 or 9 mini quiches. These can be frozen for up to a month!


  1. Michelleeeeee this is amazing! Glad you started your own blog! Can't wait to see what else you got up your sleeve! :)

  2. Thanks guys! I'll try to post at least 4 times a week with new bento ideas.