QUICHE PASTRY CUPS is reproduced by permission of Taste of Home. All rights reserved.
Quiche Pastry Cups
My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise; she never seemed to use the same combination of ingredients twice. As children, we had a guessing game about what we'd find in the tender crust, which added an aspect of family fun to our meal. —Denalee Standart, Rancho Mureta, California
Makes 1 1/2 dozen
Serving size: 1 cup
Prep: 30 min. Bake: 15 min.
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 4 large eggs, divided use
- 1 cup plus 2 tablespoons half-and-half cream, divided
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded Gruyere cheese
- 1 1/2 cups chopped fresh spinach
- 1 medium sweet red pepper, chopped
- 8 bacon strips, cooked and crumbled
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture.In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm.
Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.
1 serving: 229 calories, 14g fat (5g saturated fat), 63mg cholesterol, 313mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 8g protein.