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Easy, Sophisticated and Kid-Friendly Brunch: Quiche Lorraine in Puff Pastry

May 16, 2010

Today I made my new favorite brunch treat, single servings of Quiche Lorraine in puff pastry. They go great with a couple of slices of bacon and a side of fruit! Or better yet, have them with a smoothie. You can also make a bunch on the weekend and store them in the refrigerator for a fast, healthy and protein-packed breakfast during the week. They were a big hit with my 4-year-old!

I got the base recipe from epicurious and of course added a few twists of my own. Not only did it taste delicious, it was extremely easy to make for such a sophisticated result – good for a casual buffet or sit down meal. I can’t wait to make this again for a big brunch! The best part is each “muffin” only has about 150 calories and 5 grams of fat.

Recipe: (9 servings)

  • 1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
  • 1/2 cup of milk
  • 4 eggs
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1/2 cup grated low fat cheddar
  • 1 small onion, diced and sauteed until soft
  • 1/2 teaspoon of Cajun seasoning
  • 1/4 teaspoon pepper
  • 1/4 teaspoon of dried dill
  • 2 slices of crispy cooked bacon crumbled

Preheat oven to 425°F. Lightly grease a 12 portion muffin tin. Roll puff pastry to 11-inch square. Using the opening of a glass that is a little bit wider than the widest part of the muffin tin cups, cut 9 circles and line 9 muffin cups with them. Beat eggs, milk and all seasonings in medium bowl until smooth. Fill the bottom half of each lined muffin tin with spinach, sauteed onions and bacon crumbles (make sure to be more generous with the spinach than the bacon and onion). Cover the filling with the egg mixture until each muffin tin is almost full. Top each muffin with about 1 tablespoon of the low fat cheddar cheese. Bake until filling is set, about 25 minutes. Cool 10 minutes before serving.

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