These delicious quiches are perfect for picnics, high-teas or parties. Here I’ve provided the recipe for cheese & bacon mini quiches, which are probably the biggest crowd pleaser, but you can add anything you’d like to your quiches – I love spinach and semi-dried tomato as a vegetarian option.
Ingredients (makes 36)
2 sheets puff pastry
5 rashers shortcut bacon, with fat removed
185g shredded cheese
½ cup thickened cream
Defrost pastry sheets at room temperature for approximately 15 minutes.
Preheat oven to 190°C fan-forced. Spray three 12-hole round-bottomed patty-pan/yorkshire pudding pans (see picture below) with cooking oil. Otherwise, muffin pans will work fine but you may need to adjust the size of your pastry rounds.
Dice bacon into 1cm squares. Cook until crispy (I tend to be lazy and use the microwave, but by all means cook in a frypan).
Once pastry has defrosted, cut out rounds with a 6cm cutter and press into prepared pans.
Divide bacon pieces evenly among quiche bases. Top with approximately 1 teaspoon of cheese per quiche.
Whisk together eggs and cream in a small bowl. Transfer into a small jug for easy pouring. Pour approximately half a tablespoon of egg mixture into each quiche base.
Bake for 12-15 minutes or until puffed and golden.
Let the quiches cool for 2 minutes in pans, then transfer to wire cooling racks.
Quiches can be served warm or at room temperature. Enjoy!
NB: Quiches keep for 1-2 days in an airtight container in the fridge, but are best eaten on the day they’re made so the pastry is crisp.
Recipe from my Mum, Anne Bills.