Mini Quiches
Delicious bite-sized quiches with a buttery crust and creamy egg filling.
20 mins
Prep Time
25 mins
Cook Time
12
Servings
Ingredients
- 1 sheet puff pastry, thawed
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated cheese (cheddar or gruyere)
- 1/4 cup diced ham
- 1/4 cup chopped spinach
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Nutrition Facts
180Calories
8gProtein
10gCarbs
12gFat
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Instructions
1
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2
Roll out the puff pastry and cut into 12 circles slightly larger than your muffin cups. Press each circle into the muffin tin.
3
In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg until well combined.
4
Divide the cheese, ham, and spinach evenly among the pastry cups.
5
Pour the egg mixture over the fillings in each cup, filling about 3/4 full.
6
Bake for 20-25 minutes until the filling is set and the pastry is golden brown.
7
Let cool in the pan for 5 minutes before removing. Serve warm or at room temperature.
Chef's Tips
- Pastry Tip: Keep the puff pastry cold until ready to use for easiest handling.
- Custom Fillings: Try different combinations like mushrooms and Swiss cheese or bacon and caramelized onions.
- Make Ahead: These quiches can be made a day ahead and reheated in a 300°F oven for 10 minutes.
- Freezing: Freeze baked quiches in an airtight container for up to 1 month. Reheat from frozen at 350°F for 15 minutes.
- Presentation: Garnish with fresh herbs like chives or parsley before serving for a beautiful finish.
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