Prep 30 mins
Cook 30 mins
I am always looking for interesting ways to present our breakfast meals. This looks very interesting and can't wait to try it! These look like something you'd bring home from the bakery! CuisineAtHome, Issue 68 but with a tiny bit of tweaking.
- 3 slices thick-sliced maple bacon, diced
- 2⁄3 cup white potatoes or 2⁄3 cup red potatoes, cubed
- 1⁄3 cup onion, diced
- 1⁄3 cup roasted red pepper, diced
- 1⁄2 cup mushroom, diced
- 1⁄2 teaspoon minced fresh rosemary
- 1 1⁄2 cups fresh spinach or 1 1⁄2 cups frozen spinach, well drained
- salt & fresh ground pepper
- 2 ounces cream cheese, softened
- 3 eggs
- 1⁄4 cup milk
- 1⁄4 cup gruyere or 1⁄4 cup swiss cheese, shredded
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon cayenne or 1⁄8 teaspoon crushed red pepper flakes
- 1⁄2 sheet purchased puff pastry, slightly thawed (12 oz)
- 1 egg, beaten with 1 t water
- fresh fruit salad (depends on season)
- Preheat oven to 400ºF.
- Coat four 4" quiche pans with removable bottoms with nonstick spray and arrange on a baking sheet.
- Fry bacon in a large saute pan over medium heat until crisp; drain on paper towel-lined plate.
- Pour off all but 1 T drippings and return pan to burner.
- Add potatoes, onion, peppers, mushrooms, and rosemary; cook covered, until potatoes are tender, about 8 minutes.
- Stir in spinach, reserved bacon, salt, and pepper; set filling aside.
- Beat cream cheese in a bowl with a hand-held mixer, then blend in eggs.
- Add milk, cheese, flour, and seasonings; beat to blend.
- Roll pastry on a lightly floured surface into a 12" square.
- Cut into four 6" squares; then lightly press 1 square into each prepared pan.
- Spoon about 1/2 cup potato mixture into each pan, then pour about 1/3 cup egg mixture on top.
- Fold corners of dough onto filling, brushed with egg and water mixture and bake until the crust is browned and filling is set, 20-25 minutes.
- Let stand 5 minutes before unmolding.
- Serve pastries with fresh fruit salad.