Southpark is not really my thing. Poofy food absolutely is. What I lack in girlyness in general, I make up for in my longing for puffy, pretty edibles. Light, airy, flaky, buttery, laden with bacon. Yes, yes, a thousand times yes. It’s like I’m writing an edible love letter. To myself. Which is kind of weird. But also delicious. And these quiche don’t need to be a solitary affair. They would make the perfect appetizer for a dinner party. Or brunch. In fact, I’m quite sure that a stiff mimosa and these quiche would be the kind of pairing that would have you muttering at them ‘get a room’ only halfway under your breath. They are also almost embarrassingly easy to make. Don’t worry. We can keep that under our hats.
makes 16-24 mini quiche
2 slices bacon, cut into this strips
1 small onion, sliced
2 marinated tomato halves, small dice
1 sprig rosemary, stripped and minced
2 ounces gouda, shredded
4 ounces half and half
salt and pepper to taste
1 sheet puff pastry, defrosted
Preheat oven to 400. Start bacon strips in a cold pan on medium and render until crispy. Lower heat to medium low. Add onions and a pinch of salt. Saute until lightly caramelized.
Take off heat and allow to cool slightly. Whisk together eggs and half and half. Add salt and pepper to taste.
Cut out rounds of puff pastry and push into mini muffin tins.
Mix gouda, tomatoes, and bacon mixture into the egg mixture. Pour into prepared tins.
Bake at 400 until brown around edges and puffed. Sprinkle with rosemary.
Can be served warm or room temperature.