- 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 Jones Dairy Farm Dry-Aged 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 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.
Reviews forQuiche Pastry Cups
"These are sooo good. I could eat these everyday !!!!!!!"
"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!"