Mini Ham and Gruyère Quiches
Servings: 12 quiches
Ingredients
- cooking spray, for greasing
- all-purpose flour, for dusting
- 1 sheet puff pastry dough, thawed
- 6 large eggs
- 3/4 cup half-and-half
- 1 cup shredded Gruyère cheese
- 1 cup small-diced ham
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
- On a lightly floured surface, roll out the puff pastry dough slightly to smooth the seams. Cut into 12 equal squares and gently press each square into a muffin cup, letting the corners rise up slightly. Use a fork to prick the bottom of each square 2 to 3 times to prevent puffing.
- In a large bowl, whisk the eggs until smooth. Using a pastry brush, lightly brush the edges of the puff pastry with some of the beaten eggs to help them brown evenly.
- In the same bowl with the remaining eggs, add the half-and-half, Gruyère, ham, Dijon mustard, thyme, salt, and pepper. Whisk to combine.
- Evenly divide the mixture among the puff pastry cups, filling each cavity about 3/4 full. Transfer to the oven and bake on the middle rack for 25 to 28 minutes or until puffed, golden, and set in the center.
- Let cool slightly before removing from the pan. Serve warm or at room temperature.
Nutrition
Calories: 221kcal | Carbohydrates: 10g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 598mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg