Mini Breakfast Quiches with Chard and Mushrooms

 
Mini Breakfast Quiches with Chard and Mushrooms
 

These are not your typical passed hors d'oeuvre, frozen, Costco-style quiches. These are mean, take no prisoners sort of quiches. And you deserve them.

This recipe was inspired by what was available at my farmers market, swiss chard, and lots of it! I love the variety of colors you can choose from, with beautiful pink and yellow stems. If you can't get your hands on swiss chard you can try this with fresh or frozen spinach. If you don't like mushrooms, ditch them. This would work with any of your favorite vegetables instead!

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Mini Breakfast Quiches with Chard and Mushrooms
Ingredients
  • 14 oz. frozen puff pastry, defrosted
  • 6 large swiss chard leaves (around 1.5 cups)
  • 3 oz. mushrooms
  • 1/4 large yellow onion
  • 3 large eggs
  • 1/2 cup half and half
  • 1/2 cup grated parmesan cheese
Instructions
Pre-heat your oven to 400 degrees Fahrenheit.Roll out the puff pastry on a clean surface with a sprinkling of flour to prevent it from sticking. Cut the pastry into six equal squares.Spray a 6-cup muffin tin with non-stick spray. Lay each square of pastry into each cup of the tin, and gently press the pastry down to fit into the cup. Trim the excess off of the top of each cup so it’s even. You can use the excess later, or bake it up for a puff pastry snack.Prick the pastry along the bottoms and sides, and place either baking weights or another muffin tin on top of the pastry. If using a muffin tin, make sure you weigh it down with either another heavy pan. This will prevent the pastry from puffing up too much.Bake the pastry cups for around 15 minutes. They shouldn't be completely baked at this point!Meanwhile prepare the filling by removing the stems from the swiss chard and giving it a chop. Slice the mushrooms and dice the onion. Give the vegetables a saute in a pan with 1 tablespoon of olive oil, salt and pepper, just until softened. Set the vegetables aside to cool.Whisk together the eggs, half and half and parmesan cheese. Add in the vegetables, then fill up the par-baked pastry cups with the mixture. Top each quiche with a little more parmesan. Bake the quiches once again for around 20 minutes until puffed and golden.Serve right away warm, or freeze and re-heat them for an easy morning breakfast.
Yield: 6 quiches
Mini Breakfast Quiches with Chard and Mushrooms