Artichoke and Mozzarella Mini-Quiches

Ingredients

• 6 fl. oz. Liquid Egg
• 4 Puff Pastry Dough Squares
• 4 fl. oz. Heavy Whipping Cream
• 2 oz Roasted Red Peppers
• 2 oz Baby Spinach
• 1 ½ oz Artichoke Hearts
• 1 Shallot
• 1 ½ oz Shredded Mozzarella
• 4 oz Grape Tomatoes
• Olive Oil
• Salt Pepper
• Artichoke Mixture
• Coarsely chop roasted red pepper and ¼ the
• spinach (reserve remaining for salad). Rinse and

Instructions

1. 1

   Cook Within: Keeping puff pastry refrigerated until baked is key to getting a puffy crust. For best results, use within 4 days of thawing. Don’t overfill your quiches! It’s ok to have a little extra filling left Open-topped and luxuriously custardy, quiche is thought to have originated in France, but almost every European culture has its own

2. 2

   Prepare Muffin Tin and Make: Egg-Cream Mixture Place each puff pastry square in muffin tin and gen- tly lift and press dough into cups. Dough should cover bottoms and sides with corners of each dough square sticking over edges. Refrigerate. While puff pastry chills, combine liquid egg, cream, ¼ tsp. salt, and a Blister the Tomatoes When quiches have 10 minutes left to bake, place a medium pan over medium-high heat. Add 2 tsp. olive oil, shallots, and grape tomatoes to hot pan. Cook, stirring occasionally, until shallots are tender and lightly caramelized, and tomatoes are blistered and skins begin to burst, 3-4 minutes. Season with ¼ tsp. salt and a pinch of pepper, remove from burner, and let cool 5 minutes.

3. 3

   Prepare Ingredients and Make: Artichoke Mixture Coarsely chop roasted red pepper and ¼ the spinach (reserve remaining for salad). Rinse and coarsely chop artichokes. Combine roasted red pepper, chopped spinach, and artichokes in a small

4. 4

   Finish the Salad: Stir in remaining spinach to pan with tomatoes and shallots. Season with a pinch of salt and pepper to taste. Spinach may wilt slightly from residual heat–it’ll be just as good! Fill and Bake Quiches Remove muffin tin from refrigerator and add half the mozzarella cheese to puff pastry squares. Add artichoke mixture, followed by egg-cream mixture. Top squares with remaining mozzarella cheese. Roll and crimp quiche edges and place muffin tin on dough browns and filling is set (doesn’t jiggle when pan is tapped), 20-25 minutes. Rest quiches 5 minutes before carefully removing from muffin tin.

5. 5

   Serve salad on a plate alongside quiches.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. ¼ is added to mini-quiches and remaining is added to salad. the recipe before you start–we promise it will be time Ƀ Prepare a muffin tin with cooking Ƀ Separation is natural when shipping liquid eggs. Shake well