Roasted Garlic and Cheddar Quiche Puffs
Roasted Garlic and Cheddar Quiche Puffs
A cheesy bite of egg, onion and veggies
These cheesy little egg bites are the ultimate brunch treat. Similar to a mini quiche, these snackable puffs combine sweet Tickler Cheddar with eggs, onion, Brussels sprouts, and garlic inside a toasty pie crust, and we’ve topped them off with a dollop of Puddletown Pub Chutney, which adds the rich sweetness of spiced caramelized onions to complement the blend of roasted veggies and melted cheese.
Roasted Garlic and Cheddar Quiche Puffs
A cheesy bite of egg, onion and veggies - Prep Time : 10 min
- Cook Time : 20 min
- Total Time : 30 min
- Makes 20-25 puffs
Ingredients
- 1 round Packaged pie dough
- 5 Eggs
- 1 Tbsp. Salted Butter
- 1 large Vidalia onion
- ½ lb. Brussels sprouts
- 1 clove Garlic
- 1 ½ lb. Tickler Cheddar
- Kosher salt
- Black pepper
- 1 ea. Three Little Figs Puddletown Pub Chutney, 9.25 oz.
Directions
- Preheat the oven to 375 F.
- Begin by heating the butter over medium in a skillet.
- Slice the Vidalia onion and sautee it in the butter until it turns translucent and begins to brown slightly.
- While the onion cooks, halve the Brussels sprouts and thinly slice or shave them width-wise.
- Toss the shaved Brussels sprouts into the skillet and stir to combine.
- Heat for an additional 3-5 minutes. Remove the onion Brussels mixture from the heat.
- Unroll thawed pie dough on a work surface and using a rolling pin, roll the dough to a slightly lesser thickness, roughly ¼ inch.
- Using a jar lid, glass or cookie cutter, punch circles of roughly a 3 inch diameter in the dough. Set aside, re-roll the scraps and continue to punch circles until there is no excess dough left.
- Spray a mini muffin tin with non-stick cooking spray and press circles into each of the wells.
- Whisk the eggs in a medium bowl. Add a pinch of kosher salt and a few grinds of fresh black pepper.
- Drain excess moisture and butter from the onions and Brussels sprouts and spoon roughly one teaspoon of the mixture into each pie dough filled well.
- Grate the Tickler cheddar and follow by placing roughly a half teaspoon of cheese on top of the vegetable mixture in each well.
- Follow by carefully pouring the whisked eggs into each well, coming only up to about half of the volume and not fully covering the vegetables.
- Bake for 20-25 minutes until the pie dough is cooked through and the eggs are puffed and golden brown.
- Serve with spooned Puddletown Pub Chutney on top.
