Description
Flaky puff pastry filled with eggs, cheese, and veggies makes these mini quiches the perfect quick and satisfying bite for any time of day.
Ingredients
Scale
- 2 puff pastry sheets, thawed
- 6 large eggs
- 1 cup shredded cheese (cheddar or gruyère)
- 1 cup asparagus spears, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup whole milk
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the milk and salt. Set aside chopped asparagus, halved cherry tomatoes, and shredded cheese.
- Roll out the puff pastry slightly and cut into 6 equal squares. Place them on the baking sheet.
- Score a smaller square inside each pastry square. Fill each with cheese, veggies, and carefully crack an egg in the center.
- Bake for 15 to 18 minutes until the pastry is golden and the egg whites are set.
- Sprinkle salt or chopped herbs on top once baked.
- Let cool slightly and serve warm or at room temperature.
Notes
- Keep pastry cold before using to ensure flakiness.
- Don’t overfill to prevent spilling during baking.
- Egg wash on pastry edges adds color and crunch.
- Reheat in oven at 350°F for about 8 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 quiche
- Calories: 290
- Sugar: 1g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg