Mini Quiches
Cook
20 mins
Prep Time
10 mins
Total Time
30 mins
Serves
12 quiches
Ingredients
- 1 package (2 sheets) frozen puff pastry, thawed
- 8 large eggs
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheese (cheddar or Swiss)
- 6 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
- Cooking spray for greasing
Kitchen Tools Needed:
- 12-cup standard muffin tin
- Rolling pin
- 4-inch round cookie cutter
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Steps
- Prepare the Pan: Preheat oven to 375°F (190°C). Grease a 12-cup standard muffin tin with cooking spray.
- Prepare the Pastry: Roll out puff pastry sheet and cut into 12 circles using a 4-inch round cutter. Press each circle into muffin cups, allowing edges to come up the sides. Prick bottoms with a fork.
- Make the Custard: In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined and smooth.
- Assemble the Quiches: Divide the bacon and cheese evenly among the pastry-lined muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake: Bake for 20-25 minutes until the centers are set and tops are lightly golden. A knife inserted in the center should come out clean.
- Cool and Serve: Let cool in the pan for 5 minutes before carefully removing. Garnish with fresh chives and serve warm or at room temperature.
Macros:
Total Calories: 340
Carbs: 16g
Proteins: 18g
Fats: 24g