Two kinds of filled quiche puff pastry muffins

Ingredients for 6 servings:

• 1 pack of frozen puff pastry for rolling out, approx. 270 g
• 250 g Gouda, medium-aged, coarsely grated
• 250 g crème fraîche
• 125 g cooked ham, finely diced
• 125 g onion(s), finely diced
• 2 eggs
• salt and pepper
• 1 tbsp butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with ham and onions

Grease the holes of a 12-hole muffin tin with butter. In two separate bowls, mix 125g each of Gouda and crème fraîche with one egg each. Add the ham and onions to one of the bowls, season with salt and pepper, and mix well. Preheat the oven to 200°C (top and bottom heat). Roll out the puff pastry and divide into 12 equal pieces. Place one piece of dough into each hole and gently press down to the edge to completely line the hole. Fill 6 holes with the ham mixture, then fill the remaining 6 holes with the onion mixture. Place the muffin tin in the lower third of the preheated oven. Bake the muffins for about 20 minutes until golden brown. After baking, let the muffins cool briefly and then carefully remove them from the tin.