31 January 2012

French Style Mini Quiche

When I lived in France, breakfast for me usually consisted of a pain au chocolat from Bechard, a fabulous local patisserie, OR a small quiche purchased from one of many local bakeries on my way to class.  This quiche wasn't your everyday eggs in a pastry shell with some cheese.  It was a small round egg wonder with bacon and tomato or ham and Gruyere all baked in a puff pastry crust. I always think about this tasty morning bit and when I found Dufour Puff Pastry at the market, I decided it was time to attempt a recreation.  And so...

French Style Mini Quiche(s)
For two 4 to 5 inch quiche, you will need:

3 eggs
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. 
Bon Appetit!

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