2 servings; MFP; TIPS: Pre-bake crust. Baking separately in small glass containers worked well.
82 g; 1/3 sheet puff pastry thawed (Use a fork to poke several holes in the bottom of the pastry)
3 tbsp milk
3 large eggs
40 g shredded cheese
1 green onions
Tomatoes, spinach, zucchini, etc.
Preheat oven to 400 degrees F and lightly grease an 8-9″ pie plate.
Roll puff pastry out to larger than the size of your pie plate. Press pastry into the pie plate, folding over, stretching and squishing until it fits, trimming if desired.
In a medium bowl (or large measuring cup with a spout), whisk together milk, eggs and salt. Sprinkle cheese and green onions on top of the pastry. Pour egg mixture over top and sprinkled with remaining ¼ cup cheese.
Bake for 25-35 minutes until pastry is golden brown and eggs are completely set.
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