Mini Bacon Cheese Quiche With Puff Pastry
Make these tasty mini bacon cheese quiche snacks in mini muffin tins. Quick to make using pre-made puff pastry, serve for breakfast, lunch, dinner, or as appetizers.
Equipment
- 24 hole mini muffin tin each hole ⅛th cup capacity
- 7 ½ cm (3 inch) round cookie cutter
Ingredients
- 3 sheets of frozen pre-rolled puff pastry 24cm (9.4 inches) thawed or use homemade rough puff pastry (see notes below)
- 210 grams (7.5 ounces) bacon fat and rind removed
- 60 grams (¾ cup) cheddar cheese grated
- 4 spring onions finely sliced
- 3 large eggs
- ⅔ cup cream
- ½ cup milk
- ¼ 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 cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
- Finely slice the spring onion and grate the cheese. Put these aside.
- Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
- Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
- If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
- Place the rounds in the cups of the prepared muffin tin. Carefully push 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. Note: You don't need to blind bake the pastry before adding the filling.
- Divide 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
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.
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 for the best result.