- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Serving: Serves more than 10
Mini Cheese and Bacon Quiches
Delicious, cheesy and quite simply – yum! These mini quiches are great for entertaining, but they're also fantastic for lunchboxes, breakfasts and afternoon tea. This is a recipe that is likely to stay in the rotation for a while.
Recipe Tester Feedback: “A tasty finger food for any party. Liked by kids and adults alike!" - Jenny
Contains: Gluten / Dairy / Egg
Variations: *Can be made without Gluten
Preparation Time 20 minutes
Cooking Time 20-30 minutes
Can be frozen
You will need:
6cm circle cutter
2 x 24 hole mini muffin tins
- puff pastry - 3 sheets, frozen, can omit for crustless quiches (*omit for GF)
- onion - 1, peeled and halved
- garlic clove - 1, peeled
- bacon - 200g, shortcut, roughly chopped
- oil - 20g
- eggs - 5
- milk - 40g
- cheese - 200g, grated
- fresh parsley - 2 Tbsp, leaves only, chopped
- pepper - 1/2 tsp, cracked, black
- Preheat the oven to 180C.
- Allow the puff pastry sheets (3, if using) to thaw on the bench.
- If you need to grate your cheese, add cubed cheese (200g) to the bowl and grate Speed 7 / 5-10 seconds. Set aside.
- Add the peeled and halved onion (1), peeled garlic clove (1) and roughly chopped bacon (200g) to the bowl. Chop Speed 7 / 3 seconds, or less if you prefer more texture to your bacon. Scrape down sides.
- Add the oil (20g) to the bowl. Program 5 minutes / 100C / Speed 2.
- Add the eggs (5), milk (40g), grated cheese (200g), fresh chopped parsley leaves (2 Tbsp) and cracked black pepper (1/2 tsp) to the bowl. Mix on Speed 4 until combined. For a crustless version, skip Steps 7 and 8.
- Cut 36 x 6cm rounds from the puff pastry sheets and place them into two 24 hole mini muffin tins.
- Add a little of the filling to each pastry shell, being sure not to overfill them.
- Bake for approximately 15-20 minutes or until golden brown.
Make your own!
* Make your own puff pastry with the Homemade Puff Pastry recipe from The Baking Issue, the Rough Puff Pastry recipe from The Freezer Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.