Both savory and sweet, it’s actually difficult to determine which flavor profile leads the game in this amazing little egg quiche, rich and bright pastry cup recipe.
An incredible crust forms the base, of course, and then is filled with a light, but somewhat sweet and earthy filling of creamy eggs and apricot Stilton cheese, and then caressed with just a touch of delicate and bright saffron to finish off the flavor profile.
All I can say is that you will love this, any time, any day, and in any way.
Eat, right away!
Saffron Honey Apricot Pastry Cups
3 Wick’s Pies 9” Dough Circles, cut into 3″ rounds
6 large eggs
1/4 cup heavy whipping cream
1 Tbs. whipped honey
pinch sea salt
8 oz. White Stilton Cheese with Apricots, roughly cut and crumbled
1/8 tsp. saffron threads
Preheat the oven to 400 degrees.
Line a muffin tin with muffins liners.
Drop each 3″ round inside the liners, gently folding together the excess layers for a decorative look.
Whisk together the eggs, creamy, honey, salt, and 5 oz. of the cheese.
Evenly distribute the filling among the parchment paper lined muffin cups.
Top with the remaining cheese crumbles and just a few threads of saffron atop each little cup.
Bake for 20 minutes, or so, until the crust begins to brown, the eggs are just about set, and the kitchen smells amazing.
Breakfast, brunch, lunch, snack, dinner, dessert … enjoy these pastry cups any time and any way!
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