These mini cherry tomato and basil quiche cups are enjoyable for breakfast, brunch, or a midday snack. A flaky puff pastry crust cups filled with a fluffy egg filling and cherry tomatoes and basil are a real crowd-pleaser. There is very little work involved, making these great for entertaining or meal prepping.
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
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