For a fun way to change up your breakfast, brunch, or brinner routine, try these adaptable mini quiches with a puff pastry crust. Make this version with spinach, onions, garlic, and cheddar cheese.
- Nonstick cooking oil spray
- 2 14-ounce packages frozen puff pastry, thawed overnight in the refrigerator
- All-purpose flour, for dusting
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 yellow onion, thinly sliced
- 4 cups (1 5-ounce bag) fresh baby spinach
- Salt and pepper, to taste
- 3/4 cups whole milk, heavy cream, or half and half
- 6 large eggs
- 1 cup shredded cheddar cheese
- Preheat oven to 375°F. Prep two muffin trays by greasing the muffin cups with nonstick cooking spray.
- With a rolling pin on a lightly floured surface, flatten out the puff pasty sheets to about 1/8 inch thick, shaping the dough into a large rectangle about 16 inches wide and 12 inches long. Cut the pastry sheet into 12 even squares using a sharp knife. Repeat with the other puff pastry sheet.
- Line the greased muffin cups with one square of dough each, pushing the dough down into the bottom of the tin. The corners should poke out of the pan.
- Heat the olive oil in a medium-sized skillet over medium-high heat. Saute the onions and garlic until the onions turn translucent. Add the spinach, and sautee until the leaves wilt and become tender. Season to taste with salt and pepper. Set aside and let cool slightly in the pan.
- In a medium bowl, whisk together the milk and eggs. Stir in the cheese.
- Evenly divide the spinach mixture between the pastry-lined muffin cups. Spoon the egg mixture over the spinach, filling about 2/3 to the top.
- Bake 35-45 minutes, until the eggs are set and the crust has browned.
- Remove from the oven and let cool 10 minutes in the pan before removing and placing them on a wire rack to cool for another 15 minutes. Serve warm.
- Category: Quiche
- Method: Baking
- Cuisine: Breakfast
Keywords: quiche, breakfast, brunch, vegetarian, puff pastry