1h 15 min
These delicious pastry Greek quiche cups make the perfect addition to any party or brunch menu.
frozen pre-rolled puff pastry sheet (½ of 450-g pkg.), thawed
cup Renée's Greek Feta Dressing
clove garlic, minced
cup chopped Kalamata olives
cup finely chopped red onions
Tbsp finely chopped fresh parsley
cherry tomatoes, halved
Heat oven to 400ºF.
Unroll pastry onto lightly floured cutting board; cut into 12 rounds with 4-1/2-inch cookie cutter, rerolling scraps as necessary.
Press 1 pastry round into each of 12 muffin pan cups; prick bottoms with fork.
Bake 12 to 15 min. or until golden brown. Cool slightly. Meanwhile, whisk eggs, dressing, milk, flour and garlic in medium bowl until blended. Stir in olives, onions and parsley.
Spoon egg mixture into pastry shells. Bake 20 to 25 min. or until centres are almost set, topping with tomatoes for the last 5 min. Cool slightly.