makes twenty-four quiches
1 17.3-oz. box puff pastry (2 sheets)
4 large eggs
½ cup yoghurt cheese
2 slices cooked bacon, drained and crumbled
2 green onions, finely chopped
½ cup shredded Swiss cheese
dash black pepper
Unfold puff pastry dough and cut out 24 2½-inch rounds with a cookie cutter. Press each round firmly into a mini-muffin tin. Prick bottom of dough with a fork several times to prevent rising.
In a medium glass or ceramic bowl, beat eggs. Whisk in yoghurt cheese. Add bacon, green onions, Swiss cheese, and pepper. Mix well.
Pour egg mixture into pastry-lined mini-muffin tins, filling each 2/3 full. Bake at 375ºF for 15 to 18 minutes or until golden. Cool slightly before serving. Cool completely before freezing. Reheat frozen quiches at 375ºF for 15 to 20 minutes until hot throughout.
bacon recipe courtesy of: Mountain High Yoghurt, 1325 West Oxford Avenue, Englewood, Colorado 80110, 1-866-YOGHURT