Five ingredients and 5 minutes of baking gets you these mini quiches, tasty pastry cups filled with egg and cheese and topped with bacon.
6 hard-cooked eggs
6 prebaked puff-pastry shells
1 1/2 tablespoons chopped fresh sage leaves
1/3 cup grated Fontina cheese
How to Make It
Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired.
this is a great recipe! I was searching for something different, easy and tasty my grandkids, ages 4 and 5 would enjoy. these were a hit!!! its great finger food and luckily I too doubled the recipe.. thanks
I made this for brunch with friends. It was a hit! I used 12 puff pastry shells instead of 6 because the directions were a little strange (6 hard-boiled eggs cut in half = 12 so 6 shells obviously doesn't work). I also used fresh thyme instead of sage only because I had it on hand, but I'm sure it would be great with the sage. I left off the bacon because I had some vegetarian friends over, but next time I will definitely add it, bacon makes everything better! I will be making this again, super easy and super tasty!
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