Miniature Quiches From Standards Of Excellence'S Chef Rachelle Boucher

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   1. Thaw out 1 sheet (8 oz) of puff pastry.

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   2. Preheat oven to 400u00b0F non-convection or 375u00b0F convection. Place a regular sized muffin pan on top of a sheet pan to keep your work station clean as you fill your quiche. You do not need to grease or spray the pan.

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   3. Combine eggs, heavy cream, parmesan cheese, onion or shallot, salt and pepper into a medium bowl and whisk until thoroughly blended.

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   4. On a floured surface, use a rolling pin to roll out the puff pastry until it is about 11/2 times the original size. Cut the pastry into 16 equal squares (or rectangles as they may be). If needed, roll out each individual piece to get it the right size. Do your best not to over handle the pastry, try to keep it cold. You can not re-roll this type of pastry.

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   5. Place the puff pastry squares into a muffin pan with the four corners pointing upwards. Feel free to lightly use your fingers to shape the dough to fit into the muffin pan.

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   6. Add a total of 1 Tablespoon of your chopped ingredients into each puff pastry square. Then fill almost to the brim with the egg mixture (approx. 2 Tablespoons).

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   7. Place muffin pan in the oven. Bake about 10 -15 minutes until the filling has set and risen and the puff pastry is a golden brown. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.