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Dairy
Easy
30 Minutes
Diets 
This is sort of a crossover between a quiche and a cheese pastry. It will be your new go-to appetizer for dairy meals!
2 large eggs
1/3 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice
freshly ground Gefen Black Pepper
12 frozen puff pastry squares (6 inches), thawed
1 cup crumbled Ta’amti Feta, about 4 ounces
Position a rack in the center of the oven and heat the oven to 450 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.
In a medium bowl, whisk the eggs, cream, chopped dill, lemon juice and pepper.
Lay the pastry squares on the baking sheet, wet the edges with water and fold over a half-inch border on all four sides, cutting into the corners to help fold it neatly.
Crumble the feta evenly over the dough, keeping within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn’t drip onto the border.
Bake until the pastry is puffed and golden on the border and the underside, and the filling is bubbly and browned, 18 to 20 minutes.
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Hi can u use something little more healthy than heavy cream? Or that won’t work. Looks easy an amazing. Nice change
You could probably used milk instead of the cream.