Super easy and yummy mini quiches are a great way to add to your menu as small bites for a gathering, for picnics or as a started for a nice dinner.
I recently baked some of these for a Thanksgiving brunch. I prepared the filling the night before. And baked the quiches in the morning. It was very convenient and efficient
Ingredients: for 12 mini quiches…
- 1 sheet of puff pastry from Trader Joe’s
- 1 Tbsp olive oil
- 1 large onion chopped fine
- 1 large zuchinni chopped fine
- salt, pepper, herbes de provence
- 2oz/60g heavy whipping cream
- 2 eggs, beaten
- 2oz/60g grated cheddar
Preparation:
- In a cast iron pan sauté de onions until golden brown over medium heat. Keep on stirring so that the onion does not burn.
- Add the chopped zucchini to the onions and cook for about 6 minutes or until zucchinis are soft. Turn heat off and add the seasoning to taste. Let mixture cool down.
- Preheat the oven to 350°F.
- Divide the puff pasty in 12 squares. I used scissors!
- In a bowl, mix the eggs, heavy whipping cream and season with salt.
- In a muffin tray, place the puff pastry squares. Distribute evenly the zucchini and onion mixture on top.
- Add the egg mixture on top of the zucchini mixture. Sprinkle each mini quiche with some grated cheese.
- Transfer to oven for about 35minutes or until golden brown.
Brioche, Etc. 