Easy Individual Quiches with Puff Pastry

These delectable Easy Individual Quiches with Puff Pastry are small single-serve quiches with onion and tomato in a 4 ingredient egg and cream filling.

Course Main Course

Cuisine French

Keyword creamy pasta, egg, quiche, quiches, vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 881kcal

Author Samantha Pickthall

Equipment

4 mini non-stick pie pans, I use these mini pie pans
Olive oil cooking spray

Ingredients

Pastry Crusts

2 sheets frozen pre-rolled puff pastry, thawed

Quiche Filling

1 tsp extra virgin olive oil
1 small red onion, peeled & roughly chopped
2/3 cup heavy cream or thickened cream
3 large eggs
Salt and pepper, to season
6 cherry tomatoes, sliced

US Customary - Metric

Instructions

Preheat oven to 400ºF (200ºC) fan-forced.

Pastry Crusts

Once pastry is thawed, cut out crusts by flipping over the pie pans and placing them onto the pastry so the bases are facing upwards.
Take a sharp knife and cut around the pans to create large circles.
Spray each pie pan with cooking spray.
Place each pastry circle into each pan and gently press down to create crusts. Set aside.

Quiche Filling

Heat olive oil in a small saucepan over medium-high heat.
Add chopped onion and sauté over medium-high heat for 5 minutes, stirring frequently.
Remove onion from heat and set aside to cool slightly.
In a large measuring jug, add eggs and whisk until beaten.
Pour in cream and season with salt and pepper. Whisk until well combined.
Place pie pans with crusts onto a large flat baking sheet. Tip: This makes it easier to transfer quiches into the oven.
Evenly distribute cooked onion into pastry crusts.
Distribute sliced tomatoes into crusts on top of the onion. Tip: Use 2 cherry tomatoes per quiche.
Pour egg and cream mixture evenly between each quiche, filling up just below the top edge of the pastry, about an inch below to avoid it spilling over in the oven as the pastry will shrink slightly.
Bake for 25-30 minutes or until the filling is set and no longer wobbly and pastry is puffed and golden.
Remove from oven and serve immediately. Enjoy!

Notes

Create the Pastry Crusts The Pie Pans: Tracing around your mini pie pans will ensure your pastry crusts are the correct size for the pans.
Select Non-Stick Pie Pans: To facilitate the easy release of your quiche and minimize cleanup, non-stick pie pans are highly recommended.
Avoid Overfilling: This will cause spillage and an uneven ratio of filling to crust. Fill the crusts only up to an inch below the top to account for the pastry's slight shrinking during baking.
Avoid Overcooking: This may result in the filling having a rubbery texture. The quiches are adequately cooked when the center is firm, not wobbling, and the pastry is golden and crisp.
Store: Place leftover cooked sweet potatoes in a sealed container and refrigerate for up to 3-4 days.
Air Fryer Reheating: Warm up at 350ºF (175ºC) for 10-20 minutes until heated through. Cover with foil to prevent excessive browning.
Oven Reheating: Preheat oven to 350ºF (175ºC). Bake for 10-20 minutes or until warmed. Cover with foil if needed to prevent potential burning.
Microwave Reheating: Position quiches on a microwave-safe dish and heat in 30-second intervals until heated, monitoring carefully to prevent overcooking.

Nutrition