Puffy fluffy mini quiches

Prep 15 min

Total 40 min

Makes 12 servings

Big on flavour but small enough to fit in your hand.

rolls (10x10 inch) frozen puff pastry, defrosted

extra large eggs

1/2

cup 35% whipping cream or milk

slices bacon, chopped and cooked

1/2

cup Asiago or white cheddar cheese, grated

green onions, thinly sliced

1/4

tsp salt

1/4

tsp pepper

Preheat oven to 375F.
In a bowl, whisk together eggs and cream until no streaks of egg white remain. Add bacon, cheese, onions salt, and pepper; whisk to combine.
Cut each sheet of puff pastry into 6 rectangles. Press each rectangle into a well of a 12 cup muffin pan; press up sides and slightly over the edge to form a cup shape.
Use a tablespoon to distribute egg mixture into puff pastry, about 3 tbsp per cup.
Use a brush to coat edges of the pastry with egg mixture.
Bake for 20-30 minutes until the pastry is golden brown and centres are almost set but still slightly jiggly.
Let stand for at least 10 minutes before serving.