- 6 hard-boiled eggs
- 6 prebaked puff-pastry shells
- 1½ tablespoons chopped fresh sage leaves
- ⅓ cup grated fontina cheese
- crumbled bacon (optional)
- Make hard-boiled eggs.
- Heat oven to 400º F.
- Slice the eggs crosswise and place 1 in each of the prebaked puff-pastry shells.
- Top with the fresh sage leaves and the fontina cheese.
- Bake until the cheese melts (about 5 minutes).
- Garnish each tiny quiche with crumbled bacon, if desired.