All Recipes

Mini Greek Puff Pastry Quiche Cups

Prep

15-30 mins

Total

1 HR 15 MIN

Servings

12 Servings

Ingredients

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

Instructions

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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