Quiche Pastry Cups Recipe

4.5 3 3
Quiche Pastry Cups Recipe
Quiche Pastry Cups Recipe photo by Taste of Home
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Quiche Pastry Cups Recipe

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4.5 3 3
Publisher Photo
My grandmother used to make "egg cup surprises" for family brunches on special occasions. The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find under the tender crust, which added an aspect of family fun to our meal.—Denalee Standart, Rancho Mureta, California
Featured In: 26 Muffin Cup Recipes
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

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

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

  • 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
  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.
    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

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gucci65 User ID: 7131119 222076
Reviewed Mar. 5, 2015

"These are sooo good. I could eat these everyday !!!!!!!"

MY REVIEW
jan132015 User ID: 8210148 217725
Reviewed Jan. 13, 2015

"Good one"

MY REVIEW
Kstanchfield User ID: 7685227 217724
Reviewed Jan. 13, 2015

"These were surprisingly easy to make, and the best part was that my family loved them!! I substituted diced ham for the bacon and used pepper jack cheese instead of Gruyere. I also omitted the spinach (because I didn't have any on hand) and added fresh chopped basil and green onion. The great thing about this recipe is that you can use just about any ingredients you like! I was worried that the pastry puffs would stick to the ungreased muffin pan, but they did not. I will definitely be making these again very soon!"

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