everyday recipes 



These cheesy mini quiches baked in puff pastry shells are a hit at any party and pack well for potlucks.
Yields abpout 4 dozen mini quiches
Heat the oven to 400F
3/4 lb bacon, cut into medium dice
1/2 cup sliced scallions
1 1/4 cups half and half
1 cup grated extra sharp cheddar
2 large eggs
2 large egg yolks
 2 tbsp chopped fresh thyme leaves
 Kosher salt and freshly ground black pepper
1/4 tsp ground nutmeg
Cooking spray
1 package frozen puff pastry sheets (preferably Pepperidge Farm brand), thawed according to package directions
All purpose flour ,for rolling
In a medium skillet over medium high heat, cook the bacon until browned and crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
Combine the half and half, cheddar, eggs,egg yolks,bacon,thyme,nutmeg, 1 tsp salt, and 1/2 tsp pepper in a medium bowl. Stir to combine.
Light spray 4 mini muffin tins with cooking spray. Working with one sheet of puff pastry at a time, use a floured rolling pin to roll the dough on a lightly floured work surface  and gently press the rounds into the mini muffin tins,making sure that each round is centered and that the dough extends up to the top of the tin. Fill each with about 1 tbsp of filling-you can fill right to the top of the dough.
Bake the quiches until the filling is puffed and the crust is golden brown. About 20 minutes.

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