These miniature treats prove big taste can come in a small package.
Photo by Iuliia-Nedrygailova
MAKES 24
1 tablespoon olive oil
1 large onion, chopped
1 teaspoon dried thyme leaves
3 9-inch pie crust dough
2/3 cup crumbled feta cheese
2 large eggs
½ cup heavy cream
Kosher salt
White pepper
¼ cup chopped pimento
Preheat oven to 350 F. Spray a 24-cup mini muffin pan with cooking spray.
In a skillet over medium heat, add oil. Saute onions until translucent. Stir in thyme and set aside to cool. Using a 3-inch cookie or biscuit cutter, cut each pie crust into 8 rounds. Line each mini pan cup with the dough. Divide the cooled onions and feta among the lined cups.
In a 2-cup measuring bowl with a spout, whisk eggs, cream, salt and pepper. Pour equal amounts into each cup, just enough to cover ingredients, but not overflow. Top with pimento. Bake 20–25 minutes until golden brown. Remove from oven and allow to cool in pan for 10 minutes. Transfer to a wire rack to cool.
These can be prepared two days ahead.
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