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Mini Greek Puff Pastry Quiche Cups
Mini Greek Puff Pastry Quiche Cups

Mini Greek Puff Pastry Quiche Cups

3 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 20 Min Cook: 55 Min
These delicious pastry Greek quiche cups make the perfect addition to any party or brunch menu.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
3 eggs
1/2 cup Renée's Greek Feta Dressing
1/2 cup milk
1 Tbsp. flour
1 clove garlic, minced
1/4 cup chopped Kalamata olives
1/4 cup finely chopped red onions
2 Tbsp. finely chopped fresh parsley
6 cherry tomatoes, halved
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Step 1
Heat oven to 400ºF.
Step 2
Unroll pastry onto lightly floured cutting board; cut into 12 rounds with 4-1/2-inch cookie cutter, rerolling scraps as necessary.
Step 3
Press 1 pastry round into each of 12 muffin pan cups; prick bottoms with fork.
Step 4
Bake 12 to 15 min. or until golden brown. Cool slightly. Meanwhile, whisk eggs, dressing, milk, flour and garlic in medium bowl until blended. Stir in olives, onions and parsley.
Step 5
Spoon egg mixture into pastry shells. Bake 20 to 25 min. or until centres are almost set, topping with tomatoes for the last 5 min. Cool slightly.
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Substitute
Prepare using Renée's Greek Feta 1/2 Fat Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
200
Calories From Fat
0
% Daily Value
Total fat 16 g
21 %
Saturated fat 3 g
15 %
Cholesterol 50 mg
Sodium 140 mg
6 %
Total carbohydrate 10 g
4 %
Dietary fibre 1 g
4 %
Sugars 1 g
Protein 4 g
Vitamin A
4 %
Vitamin C
4 %
Calcium
2 %
Iron
6 %
Servings
12 servings, 1 quiche each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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