Puffy fluffy mini quiche

Prep 15 min

Total 40 min

Makes 12 servings

This meal has a little bit of everything and will wake up and excite the palate!

rolled sheets frozen puff pastry, 10x10 inch, defrosted

eggs, extra large

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 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. (Optional: spray 12-cup muffin pan with cooking spray) Press each rectangle into a well of a muffin pan; press up sides and slightly over edge to form a cup shape.
Use a tablespoon to distribute egg mixture into puff pastry, about 3 tbsp per cup. Use brush to coat edges of pastry with egg mixture. Bake for 20-30 minutes until pastry is golden brown and egg has puffed up.
Let stand for at least 5 minutes before serving.

Tip: Keep puff pastry as cold as possible and defrost in the fridge for best results