Ingredients
6 hard-cooked eggs
6 prebaked puff-pastry shells
1 1/2 tablespoons chopped fresh sage leaves
1/3 cup grated Fontina cheese
Crumbled bacon
Preparation
Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section).
Top with fresh sage and grated Fontina cheese.
Bake at 400° F until the cheese melts (about 5 minutes).
Garnish each tiny quiche with crumbled bacon, if desired.
