Easy Puff Pastry Mediterranean Mini Quiches

1.Preheat your oven to 200°C (400°F) and lightly grease a 12-cup muffin tin with olive oil.

2.Unroll the ready-made puff pastry on a lightly floured surface. Cut the pastry into 12 equal squares or circles and press them gently into the prepared muffin tin cups.

3.In a large bowl, whisk the eggs, heavy cream, garlic powder, salt, and pepper until well combined and slightly frothy.

4.Fold in the chopped sun-dried tomatoes, sliced olives, crumbled feta, half of the parmesan, and most of the fresh basil.

5.Spoon the egg mixture into the puff pastry shells, ensuring the add-ins are evenly distributed, and sprinkle the remaining parmesan over the tops.

6.Bake for 18-22 minutes or until the pastry is puffed and golden brown and the egg filling is set.

7.Allow the mini quiches to cool in the tin for 10 minutes before removing; garnish with the remaining fresh basil before serving.