Fresh Herb Mini Quiches

By aaformby

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

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

Preparation

Step 1

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.