Fresh Herb Mini Quiches

By pattie_d

Ingredients

• 3 eggs
• 1 cup heavy cream
• 3 tbsp. fresh chopped herbs (basil and chives)
• 2 tbsp. finely chopped shallots
• 1/4 tsp. 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

Details

Servings 36
Preparation time 20mins
Cooking time 35mins
Adapted from puffpastry.com

Preparation

Step 1

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.