Here’s a delicious weekend brunch idea that uses frozen puff pastry as a time saver. Some hashbrowns served beside one or two of these scrumptious mini quiches will make a great satisfying brunch for family or guests. Line the muffin tins with the pastry the night before, cover with plastic wrap, and store in the fridge to save even more time in the morning. You can have these on the table in a half hour if you use this tip.
- One pound package frozen puff pastry thawed
- 6 large eggs
- 2/3 cup whipping cream
- ¼ tsp paprika
- pinch of salt and pepper to season
- 4 cloves finely chopped garlic
- ½ cup grated aged cheddar cheese
- 3/4 cup chorizo sausage diced small
- 2 tbsp flour
- 2 tbsp butter
- ¼ tsp black pepper
- 1 cup hot milk
- pinch salt to season
- 1 cup grated smoked cheddar cheese
Lightly grease 12 muffin tins.
Roll the pastry out a little if necessary and cut it into a dozen 4 inch squares. Fit the squares into the greased muffin tins. Place in the refrigerator while making the filling.
Add the sausage, minced garlic and the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.
Whisk together the eggs, whipping cream, paprika, and pepper and pour into the muffin cups. Bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set.
While the quiches are baking, make the smoked cheddar sauce. In a small saucepan combine and cook the flour butter, black pepper and salt for 2 minutes over medium low heat.
Whisking constantly slowly pour in the hot milk and continue to stir for 2 to three minutes until the sauce thickens slightly.
Remove from heat and season with salt to taste, then add the grated smoked cheddar cheese
Let stand for one minute to allow the cheese to melt, then whisk until smooth. Serve over the mini quiches.