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Individual Quiches

Friday, January 03, 2014

Recipe slightly adapted from Rachael Ray.  [Recipe makes 6 individual portions].

As I recently added quite a few new recipes to My Assignments, I realized that it was time to buckle down and scratch off some dishes that have been on the list for far too long.  After recently checking off Vanilla Cheesecake and Cinnamon Rolls, it was time to pass the spotlight over to Quiche.  In the past I've given different versions a try, and the crust seemed to be the big issue.  For this version I was pleasantly surprised to see that pre-made puff pastry was used.  Now most of you know that I don't like shortcuts similar to this, but in my eyes, there's nothing wrong with store bought puff pastry.  It's surprisingly affordable, I'm always happy with the quality, and the time saved by not making it from scratch is a huge bonus.  For the filling, the ingredients used below are only suggestions.  Feel free to experiment with your favorite meats, cheeses, vegetables, and herbs.  As pointed out earlier, egg dishes like quiche are great since they're so versatile.  As long as you keep the egg and cream ratio as-is, you really can't go wrong with whatever else you add.

INGREDIENTS:

6 slices bacon, diced
1 sheet puff pastry (found in the frozen section of grocery stores)
1/2 cup Gruyere cheese, grated
1/2 cup baby spinach, roughly chopped

3/4 cup heavy cream
4 large eggs plus 2 egg yolks
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

DIRECTIONS:

On a floured surface, let the puff pastry rest and thaw while you get the remaining ingredients prepped.  Preheat the oven to 400° F with racks positioned at the top third and bottom third.  Also, grease a muffin tin (holds 6 items) and set aside.

Over medium heat, cook the bacon in a large skillet until fully cooked and crisp.  Use a slotted spoon to transfer the bacon to a stack of paper towels.

In a medium bowl, whisk together the cream, eggs, thyme, salt, pepper, and nutmeg.

Once the puff pastry has thawed, roll it out to a 8" x 12" rectangle.  Cut into 6 individual squares (4" x 4").  Press each square into the muffin rounds, letting the corners hang over the edges.  Using equal portions, layer the bacon, cheese, and spinach on top of the puff squares.  Lastly divide the egg mixture into each cup and fold the puff corners over the egg, towards the centers.

Bake for 10 minutes on the bottom rack, and an additional 10 minutes on the top.  The quiche is done when the puff is golden brown and the eggs are firm to the touch.  Let the quiche cool on a wire cooling rack for at least 15 minutes, and serve warm.

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