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!