Mini Bacon Cheese Quiche

Why You'll Love This Recipe:

• These puff pastry mini quiches are quick to make with a few simple ingredients and they are just like a mini quiche Lorraine.
• These little quiches are perfect for passing around at a party as easy finger food and equally as good for packing into lunch boxes.
• They taste so good hot, warm, or at room temperature. 

Ingredients In This Recipe

You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.

Ready-made puff pastry - rather than make a pie crust dough we used ready-made puff pastry that was already pre-rolled. The puff pastry we used came in 24 cm (9.4 inches) squares and used three of these. Allow the pastry to thaw before cutting to shape.

Bacon - we prefer to use lean bacon, but you could also use leftover ham cut into small dice.

Cheese - use your favorite cheddar cheese. You could even use gruyere cheese to make it mini quiche Lorriannes. 

Spring onion - use both the white and green parts of the green onions. If you don't have spring onions, chives could also be used.

Eggs - this recipe uses 3 large eggs.

Heavy cream, milk, and eggs make the filling light and creamy in texture when baked.

Salt and pepper are used for seasoning, but you won't need much because the cheese and bacon are already salty.

Step By Step Instructions

1. Lightly grease the insides of the muffin cups.
2. Cook the bacon in a frying pan over medium heat until brown, when done place on absorbent paper, and allow to cool. Dice the bacon into tiny pieces, put aside for later.
3. Finely slice the spring onion and prepare about three-quarters of a cup shredded cheese. Put these aside.
4. Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined. Season with a little salt and pepper.
5. Allow the puff pastry to thaw before using. If your puff pastry comes unrolled you will need to roll it out thin before cutting into rounds.
6. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins. The circles of dough when pressed into the mini muffin tin should come level to the top of the muffin cup. You don't need to blind bake the pastry before adding the filling.
7. Evenly divide the bacon, spring onions, and cheese between the prepared muffin holes.
8. Then carefully pour the egg mixture into the filled muffin cups. The liquid should be level with the top of the muffin tin.
9. Place into a preheated oven and bake for 20 minutes or until golden brown.
10. Remove from the oven and allow to stand in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Filling Tips

Dry ingredients - We prefer to keep the dry ingredients separately and add them one at a time to the pastry cases. We 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 rather than a bowl because it is easier to pour from a jug than it is from a bowl. 

Recipe Tips

Muffin Tins - This recipe calls for a mini muffin tin with a ⅛ cup capacity which will make 24 mini quiches. If you don’t have this size, you can always use a normal muffin tin with a ¼ cup capacity, which will make 12 larger individual quiches.

Pastry - we used frozen puff pastry sheets, these are already rolled and cut into large 24 cm (9.4 inches) squares. Remove the required amount of pastry sheets from the freezer and allow the pastry to defrost before cutting into rounds.

If you can’t 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 ½ cm (3 inches) round cookie cutter to cut out pastry circles for the ⅛ 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.

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.

Serving Size

This recipe makes 24 mini quiches. A serving size is one quiche.

Calories Per Serve

Each mini quiche is about 292 calories.

Storage

To store the quiche in the fridge, let it cool completely and wrap tightly in plastic. It can be kept in the fridge for about four days.

To freeze allow to cool completely and wrap tightly in plastic or store in a freezer-safe container. It can be frozen for about four months.

Reheating

Reheating these puff pastry quiches is best done in the oven and not the microwave oven. When the puff pastry is heated in a microwave oven goes soggy and is not that nice to eat.

You can either place the mini quiches back into the muffin tin or place them on a baking tray, loosely cover them with aluminum foil -this will protect them from burning as you warm them.

Then put into a preheated 180°C (360°F) oven and reheat for 10 - 15 minutes when straight from the fridge, or 20 - 25 minutes or longer from frozen.

FAQ

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