Ingredients
- 1 package frozen puff pastry, thawed to package instructions
- 1 1/2 cup shredded Fontina or Asiago cheese
- 1 cup grated parmesan cheese-fresh only
- 1/2 cup finely chopped parsley (or a mixture of basil and parsley)
- Salt & pepper
- 1 cup heavy cream-whipping cream
- 1/2 cup milk
- 4 eggs-medium or large
How to Make
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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.
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Step 2: Distribute the chopped herbs and diced and grated cheese between each of the pastry lined quiche bottoms.
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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.
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Step 4: Bake until the egg mixture is set and lightly browned, about 15 minutes. Serve slightly cooled or at room temperature.
We hope you enjoy this recipe!
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