Ingredients:

  • 2 sheets (17.25 oz) frozen puff pastry, thawed
  • 1 tbsp melted butter
  • 6 large eggs
  • 1.5 cups heavy cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 8 oz cooked crisp and crumbled bacon
  • 1.5 cups shredded Gruyère cheese
  • 2 thinly sliced scallions

Instructions:

  1. Roll out the thawed puff pastry on a lightly floured surface. Use a circular cutter to stamp out rounds slightly larger than the diameter of the mini muffin holes.
  2. Press the pastry rounds into the mini muffin tins, ensuring the edges are flush against the sides. Prick the bottoms with a fork and brush with melted butter.
  3. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until the mixture is smooth and pale yellow.
  4. Divide the crumbled bacon, shredded Gruyère, and sliced scallions evenly across the bottom of each pastry shell.
  5. Carefully pour the custard mixture over the fillings, filling each shell to just below the rim.
  6. Preheat oven to 375°F (190°C). Bake until the pastry is a deep mahogany-gold and the centers are set but still have a slight jiggle.
  7. Allow the quiches to rest in the tin for 5 minutes before lifting them out with a small spatula.