Mini Puffed Pastry Quiche
These mini puff pastry quiches offer endless options. Tucked inside a golden and flaky puff pastry casing is a filling of perfectly seasoned, fluffy eggs that can be customized with your favorite add-ins, including meats, cheese, veggies, and herbs.
- Serves
- 12
Directions
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Cook the bacon: until crispy, crumble, and set aside.
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Sauté the spinach until wilted and moisture has evaporated. Set aside.
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Preheat the oven to 375°F or follow package directions.
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Prep the pans: Spray two mini muffin pans thoroughly, including edges and top lip.
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Prepare the pastry: Roll out the puff pastry to ¼-inch thickness. Cut into 12 equal squares.
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Line the pans: Press each square into a muffin well, allowing corners to overhang. Dock the bottoms with a fork.
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Blind bake for 3 minutes to help the crust cook through and stay flaky.
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Make the egg mixture: In a large bowl, whisk together 6 eggs, heavy cream, salt, and pepper.
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Add-ins: Whisk in bacon, spinach, cheese, and chives evenly among the pastry-lined wells. Customize ingredients to your own taste.
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Add egg mixture: Pour about ⅛ cup of the egg mixture into each well, over the toppings.
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Egg wash: Whisk the remaining egg with 1 tsp water and brush over exposed pastry edges.
From Shawnie's class “Kids’ Baking Workshop”
