Quiche Pastry Cups

Name: Quiche Pastry Cups
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

11 ingredients

6 steps

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

1

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.
2

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.
3

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.
4

Cover and freeze baked pastries on greased
5

until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, reheat frozen pastries on ungreased
6

in a preheated 375° oven 17-20 minutes or until heated through.