Puff Pastry Mini-Quiche- New Recipe

Directions

1. Cook bacon until crispy, crumble and set aside. Sauté the spinach until the water is evaporated and set aside.

2. Preheat the oven to 375 F.

3. Spray two mini muffin pans with cooking spray. Make sure you spray up the edges and around the top edges to release the quiches after baking.

4. Roll the puff pastry sheet to a 1/4-inch thick and cut into 12 even squares using a sharp knife or pizza cutter.

5. Fit each square into a well of the muffin pan. Gently press it down to the bottom and up the sides while the corners will overhang the top. Repeat with the remaining puff pastry squares and dock the bottom using a fork.

6. Blind bake the shells for 5 minutes. This helps to ensure the crust is flaky and cooks through once adding the egg mixture

7. In a large bowl whisk, whisk together 6 eggs with the heavy cream, salt and pepper.

8. Distribute the crumbled bacon, chopped spinach, grated cheese, and chives between the puff pastry lined muffin wells.

9. Evenly pour the egg mixture over the toppings. Each muffin well should get about ⅛ of a cup of the egg mixture.

10. Crack the remaining egg into a small bowl and whisk with 1 teaspoon of water. Use a pastry brush to brush to egg wash the exposed puff pastry of each mini quiche.

11. Bake for 25 minutes, or until the egg center is puffed and springy to the touch. The puff pastry should be golden brown.

12. Remove the quiches from the pan by carefully running a thin knife around the edges and gently pulling them out. Allow to cool on a wire rack.

13. PRO-TIP: Cover and freeze baked pastries on baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To reheat frozen pastries, place on ungreased baking sheets in a preheated 375° oven for 15 minutes or until heated through.

From Shawnie's class “Mother’s Day Celebration: Afternoon Tea”