Servings 12 servings
Ingredients
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold
- 6 large eggs
- 1/2 cup heavy cream
- 2 teaspoons chopped fresh chives
- Assorted fillings: diced ham, shredded cheese, chopped spinach, chopped bell peppers, chopped cooked bacon, etc.
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the eggs, heavy cream and chives with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
- Lightly flour your work surface, then unfold the puff pastry sheets. Cut each sheet into 9 squares.
- Place a square in each cup of a standard size muffin pan, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have 6 extra squares, which can be frozen again.)
- Add 1 tablespoon of your preferred fillings to each cup (ham, cheese, spinach, etc.) then spoon in the egg mixture. (For easy assembly, I transfer the egg mixture into a liquid measuring cup then pour it into each muffin cup.)
- Bake the mini quiche until the eggs are set and the puff pastry is golden brown, 15 to 20 minutes.
- Remove the mini quiche from the oven and let them cool for 10 minutes in the pan before tracing around the edges with a sharp knife to pop them out and serve.
Notes
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