Quiche Pastry Cups

• Vegetarian

• Produce

  • 1 1/2 cups Spinach, fresh
  • 1 tbsp Thyme, fresh

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Pepper
  • 1 Red pepper, medium sweet
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 package Puff pastry, frozen

• Dairy

  • 1 1/2 cups Gruyere cheese
  • 1 1/8 cup Half-and-half cream
  • 8 Jones dairy farm

Found on tasteofhome.com

Description

Ingredients

• 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

Directions

• Directions Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into nine 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 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 plastic freezer bags; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through. Yield: 1-1/2 dozen. Originally published as Quiche Pastry Cups in Freezer Meals Bookazine 2013, p22 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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