Individual Puff Pastry Quiches

I got to cater for the teachers and staff of an elementary school right before Christmas, which I enjoyed because I was a teacher myself once. I fixed them a French Country style buffet, including a salad bar with balsamic grilled chicken, asparagus, green beans, beets, walnuts and homemade dressing, plus these individual puff pastry quiches. I hear they were a hit!

They really can be filled with whatever your personal tastes happen to be. For the luncheon, I made most of them filled with chopped ham and fresh-grated Parmesan cheese. A few teachers requested vegetarian, so I filled the rest with sauteed spinach and Parmesan.

For the purpose of posting here, I decided to fill them like my favorite variety of egg souffle from Panera… spinach and artichoke. The original recipe is from Rachel Ray. The first time I made them as is, I ended up with a bit of a mess in my oven. Trust me, don’t be tempted to fill the muffins all the way to the top with egg. Otherwise, they begin to think they are souffles and explode over the top, only to drip disgustingly all over the bottom of your hot oven. Not fun.

Anyway, one recipe yields 9 individual quiches. Thaw one sheet of frozen puff pastry {Pepperidge Farm brand} on the counter for about 30 minutes. Gently unfold and lay on a floured counter. Flour the top and gently roll until the pastry is in a square shape, about 12×12 inches. Using a pizza cutter, slice the dough into 9 smaller squares.

Gently place each square of puff pastry in greased muffin tins, pushing down so they are flat on the bottom, but the corners are still overhanging the tin. Place about 1 tablespoon of filling in the bottom of each quiche. Then top the filling with cheese. After mixing up the egg mixture, fill each quiche with about 2 – 3 tablespoons of egg filling. The filling will not reach the top.

Once each quiche is filled, gently fold the four corners over the top of the filling. Place pans on center rack of oven and rotate once during the middle of baking time. They will come out golden and puffy, ready to enjoy!

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Individual Puff Pastry Quiches

Ingredients

• 1 sheet Pepperidge Farm Puff Pastry thawed
• 1 T. olive oil
• 6 oz. frozen spinach
• 7.5 oz. canned artichokes packed in water drained
• 2 t. soy sauce
• 3 T. goat cheese
• 3 T. Parmesan cheese
• 2 large eggs
• 2 large egg yolks
• 1/2 c. heavy cream
• 3/4 t. salt

Instructions

• Preheat oven to 400 degrees. Grease muffin tins and set aside.
• Heat non-stick skillet over medium heat and add oil and spinach. Gently saute until spinach is unfrozen and cooked. Add drained and chopped artichoke hearts and soy sauce. Saute for an additional two minutes. Remove from heat and set aside.
• Sprinkle counter with flour and lay puff pastry sheet flat on top. Sprinkle with more flour. Gently roll pastry until it's about a 12x12 inch square. Cut pastry sheet into nine smaller squares.
• Place each square into the well of a muffin tin and press the bottom flat, leaving the four corners overhanging the edges.
• Place about 1 tablespoon of spinach and artichoke filling in the bottom of the pastry crust. Top with about a teaspoon each of the goat and Parmesan cheeses.
• In a clean bowl, whip together the eggs, yolks, cream and salt. Pour about 2 - 3 tablespoons of the egg mixture into each quiche.
• Bake the quiches on the center rack of the oven, rotating once during baking time, for about 20 minutes, or until tops are puffed and golden brown.

Notes

Adapted from Rachel Ray