Fresh Herb Mini Quiches

Thaw Time: 40 minutes Stand Time: 5 minutes Prep Time: 20 minutes Makes: 36 Bake Time: 15 minutes

Fresh Herb Mini Quiches
Fresh Herb Mini Quiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    eggs

  • 1

    cup heavy cream

  • 3

    tablespoons fresh chopped herbs (basil and chives)

  • 2

    tablespoons finely chopped shallots

  • 1/4

    teaspoon ground black pepper

  • Generous dash ground red pepper

  • 1

    cup finely shredded Swiss cheese (about 4 ounces)

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Directions

Heat the oven to 400°F. Beat the eggs, heavy cream, herbs, shallots, black pepper and red pepper in a medium bowl with a fork or whisk. Stir in the cheese. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch squares). Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon egg mixture into each muffin-pan cup. Bake for 15 minutes or until the filling is set and the pastries are golden brown. Let the pastries cool in the pans on wire racks for 5 minutes. Easy Substitution: You may substitute fresh rosemary and thyme for the basil and chives in this recipe.

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