Cheesy Mini Quiche in Puff Pastry Crust

12-15m
Prep Time
20m
Cook Time
32m
Ready In


"This is a basic quiche, don't get me wrong these wonderful tasting as it is but you can add in your own favorite ingredients for a flavor change, I sometimes make these in regular crust dough you can purchase frozen ones and use them if you want to"

Original is 12 servings

Nutritional

  • Serving Size: 1 (99.8 g)
  • Calories 253.8
  • Total Fat - 16.5 g
  • Saturated Fat - 10 g
  • Cholesterol - 41.4 mg
  • Sodium - 585 mg
  • Total Carbohydrate - 16.5 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.8 g
  • Protein - 10.2 g
  • Calcium - 224.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cut the thawed puff pastry sheets into circles to fit into the muffin tins. Preheat the oven to 375 degrees. Roll out the pastry on a lightly floured surface, and cut into circles to fit into the bottom and sides of your muffin tin. Bake 5 minutes, then cool.

Step 2

Distribute the chopped herbs and diced and grated cheese between each of the pastry lined quiche bottoms.

Step 3

Beat together the eggs, cream, milk, and salt and pepper until frothy. Pour the egg mixture filling to just over half full, and bake until the egg mixture is set and lightly browned, about 15 minutes. Cool to room temperature before serving.

Step 4

Bake until the egg mixture is set and lightly browned, about 15 minutes. Serve slightly cooled or at room temperature.

Tips


No special items needed.

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