Quiches, Tarts & Pot Pies

Tender artichoke hearts sautéed in garlic and spices blended with creamy goat cheese, heavy sweet cream, and farm fresh eggs in a bite-sized mini tart shell.

Tender asparagus mixed with heavy sweet cream, Romano cheese, herbs, and spices folded into all butter tart shells.

Sautéed broccoli, garlic, herbs, and spices mixed with Fontina cheese and whole eggs, folded into miniature tart shells.

Mini tart shells filled with heavy sweet cream, fresh whole eggs, aged New York State cheddar cheese, finely chopped spinach, sautéed onions, and herbs.

Tart shell filled with cherries, cherry filling, and braised short ribs topped with a puff pastry crust.

Chicken, peas, carrots, and spices with a light cream sauce dished into a flaky pot pie crust.

Heavy sweet cream, farm fresh eggs, imported Swiss cheese, tender bacon, and rare herbs and spices in a mini tart shell.

Chef's mix of scallop, crab meat, and shrimp with heavy sweet cream, whole fresh eggs, rare herbs and spices, and a touch of real brandy in a mini tart shell.

Spinach with artichoke, fresh garlic, heavy cream, and mozzarella cheese combined with spices in a tart shell.

Wild mushrooms and sun dried tomatoes blended with heavy sweet cream, fresh whole eggs, and special herbs in a mini tart shell.