- 5 large eggs
- 1/4 tsp. dried thyme
- 1 tsp. onion salt
- 1 tsp. cajun seasoning
- 1 cup heavy cream
- 4 slices cooked bacon….then dice
- 1/2 cup shredded cheddar cheese
- cooking spray
- 1 frozen puff pastry sheet, thawed
Preheat the oven to 400 degrees (place the rack in the center position).
Spray the inside of a muffin tin with cooking spray.
In a medium sized bowl, whisk the eggs, dried thyme, onion salt, cajun seasoning, and heavy cream together until well-mixed.
Add the bacon and cheese to the egg/cream mixture, and mix well.
Prepare the puff pastry sheet by rolling it into a 12×12 inch square. Cut the puff pastry into 9 equal squares.
Place each square into the inside of a muffin tin…be sure to leave a small piece of pastry hanging over the edge.
Pour 1/4 cup of the egg/bacon/cheese mixture into each puff pastry-lined muffin well.
Bake the individual quiches for 20-25 minutes, until the quiches are golden brown.
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