Description
I make these in individual pie pans, perfect to put in the freezer too! I also have included my spinach substitution!
Ingredients
- 1 whole Frozen Puff Pastry Sheet
- 6 whole Eggs
- ½ cups Heavy Cream
- ¼ cups Milk (I Use Skim)
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Ground Black Pepper
- ½ teaspoons Dried Parsley
- ½ teaspoons Dried Onion Flakes
- ¾ cups Parmesan Cheese (freshly Shredded Or Grated)
- 1-½ cup Cheddar Cheese, Shredded
- 6 slices Bacon
- 1 cup Leeks, Diced Finely
Preparation
Allow one sheet of frozen puff pastry to thaw, according to package directions. This recipe will make 6 individual quiches. One entire box of puff pastry will make 18 quiches, so you can triple this recipe if you desire. Once pastry is thawed, roll to twice the normal size on a LIGHTLY floured surface. I have trouble rolling it, but if you pick it up you can stretch it easily! Then cut it into 9 equal squares (for one recipe you only need 6 of the squares). Press puff pastry into the bottom and up sides of 6 individual 4″ cake pans.
Beat eggs and add cream, milk, garlic powder, pepper, parsley, onion flakes, and cheeses. Set aside.
I like to saute my bacon (cut up in tiny pieces before frying) and leeks (cut into tiny pieces) together. Over medium heat, cook the bacon and leek mixture until the bacon starts to get crispy and the leeks have softened. Add bacon and leeks to egg mixture. Mix well.
Pour the mixture, in equal amounts into the puff pastries. Bake at 375 degrees F for about 15-20 minutes. Run a knife around edges of pans immediately when you remove them from the oven. Allow to cool 10 minutes in pan, then slide out onto a cookie sheet. Eat warm or freeze for later use!
Enjoy!
