Come and get it! These freshly baked mini bacon cheese quiche snacks are creamy on the inside with a crisp buttery outside. Who can resist? Made in mini muffin tins, these individual quiche bites are the perfect party appetiser or good for a snack any-time of the day. They are quick to make using ready-made puff pastry and a few simple ingredients.
About This Recipe
- Easy and quick to make.
- Perfect for serving as a party finger food, feeding a crowd or packing in lunch boxes.
- They taste great hot, cold or at room temperature.
Instructions
Cut circles from puff pastry to line the insides of mini muffin tins. Evenly divide the spring onions, cheese and bacon between the pastry lined muffin tin holes. Combine all the wet ingredients into a jug and mix well. Carefully pour the filling to the top of the pastry cases and bake until golden brown.
Tips For Making Mini Quiches in Muffin Tins
Muffin Tins
This recipe calls for a mini muffin tin with a 1/8 cup capacity which will make 24 mini quiches. If you donāt have this size, you can always use a normal muffin tin with a 1/4 cup capacity, which will make 12 larger individual quiches.
Pastry
The pastry I use is frozen puff pastry sheets, these are already rolled and cut into large 24 cm squares. Remove the required amount of pastry sheets from the freezer and allow the pastry to defrost before cutting into rounds.
If you canāt buy puff pastry, use my rough puff pastry recipe. To make 24 mini bacon cheese quiches you will need half the recipe. Make the full rough puff pastry recipe, cut it in half, use one half for this recipe and freeze the remaining for another time. Roll into a rectangle about 55 cm x 25 cm (22 inches x 10 inches) then use.
Cutting Pastry to Shape
Use a 7 1/2 cm (3 inch) round cookie cutter to cut out pastry circles for the 1/8 cup mini muffin tins. If you are using a different sized tin use a larger cutter, testing one for fit before cutting out the rest.
Lining the Muffin Tin With Pastry
Line each muffin tin hole with a pastry circle by gently pushing it to the base first, and then lightly press the folded pastry to the sides. The top edge of the pastry should be level with the top of the muffin tin.
Adding the Filling
Dry ingredients
I prefer to keep the dry ingredients separate and add them one at a time to the pastry cases. I start by adding some finely sliced spring onions to the bottom, followed by 1 teaspoon of diced cooked bacon (you could also use ham) and then some grated cheese.
Wet Ingredients
Combine all the wet ingredients into a medium sized jug, then carefully pour the filling into each pastry case and fill to the top.
Baking
Puff pastry cooks best in a hot oven so always make sure that the oven is preheated to the correct temperature, to ensure the best results.
More Puff Pastry Snack Ideas
Mini Bacon-Cheese Quiche With Puff Pastry
Equipment
- 24 hole mini muffin tin <ā see note 1
- 7 1/2 cm (3 inch) round cookie cutter
Ingredients
- 3 sheets of frozen pre-rolled puff pastry 24cm x 24cm ā thawed or homemade rough puff pastry (see notes below)
Savoury Filling
- 210 grams bacon fat and rind removed
- 60 grams cheddar cheese grated
- 4 spring onions finely sliced
Creamy Egg Filling
- 3 large eggs
- 2/3 cup cream
- 1/2 cup milk
- 1/4 teaspoon salt or to taste
- Freshly ground black pepper to taste
Instructions
- Heat a little oil in a medium frying pan and cook bacon until brown. When done place on absorbent paper and allow to cool. Dice the bacon into tiny pieces and put aside for later.
Preheat oven to 220Ā°C (425Ā°F). Lightly grease the insides of the mini muffin tin.
- Use the cookie cutter to cut out 24 rounds of pastry.
- Place the rounds in the cups of the prepare muffin tin. Carefully pushing the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin.
- Prepare The Creamy Egg FillingIn a medium sized jug whisk the eggs, cream, milk, salt and pepper until well combined.
- Making The Mini Bacon Cheese QuicheDivide the onions, bacon and cheese evenly between the pasty lined muffin cups.
- Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
- Place in the preheated oven and bake for 20 minutes or until golden brown. Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Nutrition
Recipe first published July 30, 2018. Updated 14, March 2020 with recipe updates and new images.
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Pocket Food Facts
Did you know?
The difference between spring onions and scallions. Spring onions are long and slender, scallions are rounded with a bulb like end. Read more here.
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