Ingredients
1 package (17.3 ounces) frozen puff pastry, thawed4 large eggs, divided use1 cup plus 2 tablespoons half-and-half cream, divided1 tablespoon minced fresh thyme1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg1-1/2 cups shredded Gruyere cheese1-1/2 cups chopped fresh spinach1 medium sweet red pepper, chopped8 bacon strips, cooked and crumbled
Preparation
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place squares in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture.
In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm.
