Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My grandmother used to make “egg cup surprises” for family brunches on special occasions.  The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice.  As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

           Denalee Standart                                                            Ranch Mureta, California

 

Quiche Pastry Cups Recipe

 

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

 

Preheat oven to 400 F.  On a lightly floured surface, unfold puff pastry.  Roll each sheet into a 12 inch square; cut each into nine 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 cream; brush over pastry edges.  Bake 15-18 minutes or until golden brown.  Remove to wire racks.  Serve warm.         1 ½ dozen

 

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)