Mini Tomato Quiche Appetizers

Ingredients

Pastry

• 3 sheets frozen puff pastry, thawed {sheets measure about 10 inch x 10 inch}

Filling

• 1 large white onion, peeled and diced
• 2 Tablespoons oil
• 1 garlic clove, peeled and crushed
• 4 large eggs
• 1/2 cup cream that is 35 to 40 percent fat
• salt and pepper to taste
• 1 1/4 cup firmly packed grated cheddar cheese
• 36 bite sized tomatoes cut in half {3 halves for each appetizer}
• 48 leaves of fresh basil for garnish
• (Make 24-3 inch appetizers)

Directions

1. Preheat oven to 400˚F.
2. Generously grease TWO 12 hole muffin pans.
3. Using a round serrated 3 1/4 inch cutter, cut out 24 rounds from the pastry sheets.
4. Press the pastry rounds into the muffin holes to cover the base and a little up the side.
5. If you have to work in two batches, keep half of the pastry refrigerated until you are ready to use it.
6. Heat the oil in a saucepan on the stovetop over medium heat, sauté the onions and garlic and cook until transparent.
7. In a mixing bowl, use a whisk or fork to combine the eggs, cream, salt and pepper. Stir in cooked onion mixture.
8. If you are having to work in two batches, evenly divide this mixture into two bowls. Also divide the grated cheese into two bowls.

Assembly

1. First, divide grated cheese and place a portion as the bottom layer on the pastry.
2. Second, divide the creamy egg and onion mixture into each.
3. Third, place 3 tomato halves on each mini quiche, cut side down.
4. Bake for 22-24 minutes, until they are puffed and golden brown.
5. Remove the quiches while they are still hot. If they stick to the pan, loosen with a fine bladed knife.
6. Serve hot or at room temperature. Garnish with fresh basil leaves.