super simple mini quiches

My youngest will be turning two next week and we are celebrating with family and close friends this weekend. I decided to do a brunch-sorta party (for whatever reason I don’t know) and will be serving up lots of bite sized breakfast goodies.

One of the nibbles will be these super simple mini quiches. They are super quick, which means you can whip them up in a jiff for your next brunch…or just to have on hand in the freezer for a quick on the go b-fast. I love quick, on the go b-fasts. The morning is so hectic, and even though the kids get breakfast at “school”, they have gotten into the habit of having something before the daycare breakfast (or sometimes in addition to depending on how late we are running). Usually it is yogurt and muesli. And lightening strike me down when I don’t have anything for them to bring to school…it happens. Lightening. Strike. Me. Down.

I digress…

Since this is for a crowd at a little one’s birthday party, I stuck with basics…bacon, egg, and cheese. That being said, I am looking forward to doing this again with some veggies!

And of course, I taste tested once they were cool enough to eat without giving myself third degree burns, and this combo has all of the goodness of a bacon-egg-and-cheese croissant in little bitty bites. MMMMmmmm.

Simple Mini Quiches
makes about 40

1 package frozen puff pastry (2 sheets), thawed
1/2 cup milk
1/2 cup cream
3 eggs
2 egg yolks
1 tsp salt
ground pepper
1/2 cup shredded cheese
approximately 6 slices bacon, cooked

Preheat oven to 400°. Spray a mini muffin tin generously with cooking spray. Unwrap and spread a sheet of puff pastry on a lightly floured surface, rolling out if necessary. Cut circles into pastry using a 2 to 2/14 inch circle cookie cutter. Place a pastry circle in each muffin cup, pushing the pastry gently into the bottom of the cup. Set aside. In a medium bowl, beat milk, cream, eggs, yolks, salt and pepper. Gently pour the egg mixture into each prepared pastry/muffin cup, filling about 3/4 of the way. Top each with a bit of shredded cheese and a small (1/2 inch) piece of bacon (or bacon bits). Bake for approximately 10-12 minutes, until the egg is set and slightly golden. The egg will puff up a bit when baking, but will ‘deflate’ once it cools. Cool in muffin tin for a couple minutes then lift mini quiches onto a cooling rack. If the pastry sticks, gently loosen it from the sides of the pan with a fork or butter knife. Repeat with the remaining pastry sheet, egg mix, cheese, bacon…Once cool, you can freeze on the baking rack. Once frozen, the quiches can be bagged.