Mini Quiches

  • 2 Tbsp unsalted butter
  • 1 small onion, minced (about 1/2 cup)
  • 1/2 cup roasted red peppers, finely chopped
  • 1 cup Gruyere cheese, shredded
  • 1/4 cup heavy cream
  • 1 large egg
  • 1/4 tsp nutmeg, ground
  • 1 Tbsp thyme leaves
  • 1 container puff pastry dough, thawed

Preheat oven to 400 degrees.  In a small skillet over medium heat, melt butter, add onion and saute 3 – 4 minutes or until soft and translucent.  Transfer to mixing bowl.  Add peppers, cheese,  cream, egg, nutmeg, and thyme.  Mix thoroughly to make filling.

Roll out puff pastry dough to 1/4″ thick.  Using a 2″ round biscuit cutter or glass, cut out 40 circles.  Re-roll dough scraps as necessary.  Press each circle into bottom and up sides of buttered mini-muffin pan cups.  Spoon 1 Tbsp filling into each pastry cup.

Bake for 12 minutes until puffed and golden brown.  Remove from tins and serve immediately.

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