French Style Mini Quiche(s)
For two 4 to 5 inch quiche, you will need:
1/2 cup of whole milk (or half & half or heavy cream for a richer taste)
salt and pepper
1 cup of shredded cheese (whatever you have on hand)
2 slices of tomato
Dufour Puff Pastry Dough
Thaw puff pastry overnight in the refrigerator (or for at least 8 hours).
When pastry is completely thawed, remove from fridge and unfold. Lightly butter your pastry tins or baking dishes. Unfold pastry and remove two of the prefolded dough rectangles from the plastic wrap (or however much you desire). Press the dough into the tins or baking dishes.
Arrange shredded cheese on the bottom, place tomato slice on top of cheese. Beat egg, milk, salt and pepper and pour over tomato and cheese. Fold edges down and in. Using a pastry brush, spread some of the egg and milk mixture onto the pastry crust. Bake at 350F for 30 minutes.