Mini Bacon & Cheese Quiches

Bake a batch of these mini quiches with bacon, egg, cheese, and ONOIN Garlic & Herb and your breakfast is handled for the week. Flaky puff pastry cups hold a rich, savory egg filling loaded with Gruyère, spinach, and sun-dried tomatoes — an easy, make-ahead recipe that reheats beautifully for busy mornings.

1. Slice your thawed puff pastry sheet into nine squares, about 3 inches each.
2. Line a muffin tin with parchment paper or cupcake wrappers. Place the puff pastry into the muffin tins, poking the bottom of each with a fork to perforate.
3. Add a small scoop of sun-dried tomato, ONOIN Garlic & Herb, a handful of spinach, and 2-3 pieces of bacon to each puff pastry cup.
4. In a large bowl, combine eggs, heavy cream, cream cheese, garlic powder, salt, and pepper. Mix by hand or with a hand mixer, then fold in the Gruyère cheese.
5. Preheat oven to 400°F. Add the egg mixture to each puff pastry cup, leaving a little room for the eggs to rise. Fold in the edges of the puff pastry to cover the egg mixture. Top with a halved cherry tomato and any extra cheese.
6. Bake for 17-20 minutes, or until golden and puffed. Remove from the oven and allow to cool.

Pro Tips:

• Meal prep ready: Freeze the baked quiches and warm in the microwave for an easy weekday breakfast.
• Swap the greens: Kale or arugula work well in place of spinach if that's what you have on hand.
• No Gruyère? Sharp white cheddar or Swiss make great substitutes.