Ingredients
for the crust
1 sheet puff pastry (thawed if frozen) or pre-made mini tart shells
1 tsp olive oil (optional, for brushing)
For the filling
4 large eggs
1/2 cup milk (or cream for a richer taste)
1/2 cup shredded cheese (mozzarella, cheddar, or Gruyère)
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
Salt and pepper, to taste
Optional: pinch of garlic powder or onion powder for extra flavor
Instructions
Preheat the oven: Set to 375°F (190°C) and lightly grease a mini muffin tin.
Prepare the crust:
Roll out the puff pastry sheet and cut into squares slightly larger than the mini muffin cups.
Press each square into the muffin tin, forming small crust cups.
Optional: prick the bottom lightly with a fork to prevent puffing.
In a large mixing bowl, combine the eggs, milk, salt, and pepper, along with any seasonings you would like to use. Whisk as needed.
Add the shredded cheese and chopped basil.
Assemble the quiches:
Into each crust cup, place 2-3 halved cherry tomatoes.
Carefully pour the egg mixture over the tomatoes, filling the cup about 3/4 full.
Bake:
Bake for 18-22 minutes, or until the filling is set and the crust is golden brown.
Cool & serve:
Quiche cups can be cooled for a few minutes, then removed the tin. These can be served warm or at room temperature.
