A version of the renowned Quiche Lorraine – ideal as a warm snack in a room full of people
1 package puff pastry
400 ml whole sour milk
4-5 meaty bacon rashers, finely chopped
7 dag grated cheese (e.g., gruyere)
½ teaspoon mustard
salt and pepper
Preheat the oven to 200 °C.
Beat the eggs, salt, sour cream, mustard, nutmeg, and quite a bit of pepper.
Roll out the puff pastry thinly. Cut into circles larger than your muffin cups (e.g. use a champagne coupe).
Press the circles into the greased muffin cups, pierce with a fork and place into the oven for 7-9 minutes.
Take out of the oven. Fill each with a small amount of the chopped bacon and grated cheese.
Pour over with the egg and cream mixture.
Lower the temperature to 180 °C and bake for another 20-25 minutes.
Leave to rest in the muffin cups for about 10 minutes prior to serving.