Ingredients​

• 1 package frozen puff pastry, thawed
• 4 large eggs, divided use
• 1 cup plus 2 tablespoons thickened cream divided
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1-1/2 cups shredded Gruyere cheese or light tasty cheese
• 1-1/2 cups chopped fresh spinach
• 1 medium red capsicum, chopped
• 8 bacon strips, cooked and crumbled

Directions​

1. Preheat oven to 190°C or 170°C fan-forced. On a lightly floured surface, unfold or seperate puff pastry ; cut each into 6 squares. Place squares in lightly greased muffin pans, pressing gently onto bottoms and up sides, allowing corners to point up.
2. In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture.
3. In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm.
   

   Can you freeze Quiche Pastry Cups?​

   Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 175°C or 150 °C fan-forced oven 17-20 minutes or until heated through.
   

   Nutrition Facts​

   1 pastry cup: 229 calories, 14g fat (5g saturated fat), 63mg cholesterol, 313mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 8g protein.