PASTRY TO MAKE RECIPES

Name: Quiche Pastry Cups
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1-1/2 dozen.
Ingredients: 1 package (17.3 ounces) frozen puff pastry, thawed; 4 large eggs, divided use; 1 cup plus 2 tablespoons half-and-half cream, divided; 1 tablespoon minced fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1-1/2 cups shredded Gruyere cheese; 1-1/2 cups chopped fresh spinach; 1 medium sweet red pepper, chopped; 8 bacon strips, cooked and crumbled

QUICHE PASTRY CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quiche Pastry Cups Recipe: How to Make It - Taste of Home image

My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise; she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find in the tender crust, which added an aspect of family fun to our meal. —Denalee Standart, Rancho Mureta, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
4 large eggs, divided use
1 cup plus 2 tablespoons half-and-half cream, divided
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1-1/2 cups chopped fresh spinach
1 medium sweet red pepper, chopped
8 bacon strips, cooked and crumbled

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 229 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 313mg sodium, CarbohydrateContent 17g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

QUICHE PASTRY CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quiche Pastry Cups Recipe: How to Make It - Taste of Home image

My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise; she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find in the tender crust, which added an aspect of family fun to our meal. —Denalee Standart, Rancho Mureta, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
4 large eggs, divided use
1 cup plus 2 tablespoons half-and-half cream, divided
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1-1/2 cups chopped fresh spinach
1 medium sweet red pepper, chopped
8 bacon strips, cooked and crumbled

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm.

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1. Sieve your flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
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8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
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