Ingredients (makes 9 mini quiches):
- 1 sheet (8.65 oz.) frozen puff pastry, defrosted
- 3/4 cup heavy cream
- 1 large egg
- 1 large egg yolk
- 1/4 tsp. salt
- 1/2 tsp. dried parsley flakes
- 1/4 tsp. freshly ground nutmeg
- 3/4 cup shredded Gruyère cheese or Monterey jack cheese
- 3 pieces thinly sliced ham, chopped small
- 1 1/2 mini tomatoes, minced (reserve remaining slice for topping)
- 4 1/2 mini tomatoes, cut into halves
*You will need 27 foil baking cups, 2.5” diameter each.
*This recipe was developed for the Toaster Oven (ET-WMC22). Adjustments may be necessary when using other models.
Prepare the baking cups. Layer 3 foil baking cups for each to make 9 cups. Evenly coat inside with cooking spray.
Line each baking cup with pastry sheet dough. Unroll the puff pastry dough and make a 10” square. Then cut into 9 squares. Line each cup with a dough square and fold excess inside to fit to the shape of the baking cup. Place lined baking cups on the baking tray. Prick base of the dough with a fork.
Prepare the filling. In a medium bowl, whisk cream, egg, egg yolk, salt, parsley flakes and ground nutmeg together. Set aside.
Distribute half of the cheese into the dough-lined baking cups. Top with chopped ham, minced tomato and remaining cheese. Evenly pour the egg mixture from step 3 into the cups.
Preheat the Toaster Oven by setting the Temperature Dial to 350°F. Place tomato halves cut side up, at the center of each cup. Place the baking tray in the Toaster Oven and bake for 15 minutes. Then reduce temperature to 325°F and turn the baking tray 180 degrees to bake evenly. Bake an additional 10 minutes or until the filling is puffed and set.
Allow to cool 10 minutes before serving.