Photo: Antonis Achilleos
Yield
6 quiches

Five ingredients and 5 minutes of baking gets you these mini quiches, tasty pastry cups filled with egg and cheese and topped with bacon.

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.

Ratings & Reviews

seaside725

LisaMc1061
June 03, 2016
These were tasty, but the egg did not fit on the pastry shell, therefore they spilt over when baking.  

SSilveira's Review

seaside725
November 17, 2012
N/A

LisaMc1061's Review

sam314
January 19, 2012
These were great. I left the bacon off

sam314's Review

ShanShan
April 09, 2011
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

ShanShan's Review

SSilveira
January 09, 2011
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!