Mini Quiche Recipe
Camembert & Caramelised Onion and Bacon
If you’re looking for a versatile dish thats perfect for a casual brunch, picnic, or food board, look no further than mini quiches! These bite sized delights are simple to make, easily adaptable to your favourite flavours, and a surefire crowdpleaser. Today, we’re showcasing two irresistible combinations: Camembert & Caramelised Onion alongside a classic Bacon Quiche. These flavours complement each other, making them a perfect addition to any gathering.
On my blog A Joyful Ordinary Life, I may sometimes use affiliate links, which means I earn a small commission if you purchase via the link. The price will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link. Read my full disclosure policy here.
Why Mini Quiches?
Mini quiches are a host’s best friend. They’re easy to make ahead and transportable. The base recipe can be endlessly customised, allowing you to create a variety of flavours with minimal effort. Whether you’re setting up a brunch buffet, packing a picnic, or assembling an impressive charcuterie board, mini quiches fit right in.
Mini Quiche Recipe
Ingredients
- 4 sheets Shortcrust Pastry
- 3 rashers Bacon If using shortcut add an extra rasher
- 4 Eggs
- 1/2 cup Cream
- Pepper
- 1/2 cup Cheddar Cheese (shredded)
- 1 small Wheel of camembert
- 2 large Onions I used red because thats what I had but you can use brown.
- 2 tbsp Balsamic vinegar
- 1 heaped tsp Brown Sugar
- 1 tsp Olive oil
- 1 tbsp Butter (melted)
Instructions
- Preheat oven to 160℃/320℉.
- Grease a 12 hole muffin pan with the melted butter. This Recipe makes 24 quiche – if you have two 12 hole muffin tins you can prepare both now and cook at the same time. If you only have one tin, just repeat the process once you've cooked the first batch.
- Using a pastry cutter 10cm circle (4 inches) or a flower cutter like I used – to cut out 6 circles from each sheet of pastry. Please each circle into a muffin whole.
- Line the pastry cases with baking paper and fill with baking beads or rice.
- Bake for 10 minutes. Turning the tray halfway through the bake. Remove from oven and set aside until the fillings are ready.
- While the pastry cases are baking, Add Bacon to a small fry pan with 1/3 of the onion and cook until the onion has softened.
- In another frypan add the rest of the onion and fry on low heat until the onions have softened. Once softened add the brown sugar and balsamic vinegar. Turn the heat up to med/high and cook until some of the liquid has evaporated. Keep stirring to ensure it doesn't burn.
- Whisk together 4 weeks and half a cup of cream until combined. Add a dash of pepper.
- Slice the camembert, cut the larger slices in half so they fit into the muffin tin.
- Leave the pastry cases in the muffin tin, add a small amount of cheddar cheese to the bottom on each case fill 6 with camembert and a spoonful of caramelised onion. Fill the other 6 with the bacon mix.
- Top each case with the egg mixture. Be careful with this step as its easy to overfill.
- Increase oven temperature to 175℃/350℉. Bake quiche for 10 minutes.
How cute at these flower shaped pastry cases. I used this gadget and it was so easy. Baking Beads are really handy when baking pastry but you can also just use rice if you don’t have any. I’m a bit messy so I find the beads better!!!
Adaptability at its Finest – the Mini Quiche Recipe
While this combination of Camembert & Caramelised Onion, and Bacon is a winner, the beauty of my mini quiche recipe lies in its flexibility. Try these other flavour combinations to mix things up:
- Spinach & Feta (use frozen spinach thats been well drained for this recipe)
- Mushroom & Gruyère (fry mushrooms in a little butter before using)
- Ham & Cheddar
You can also add herbs or spices to your egg mixture, and swap out the type of cheese to suit your preferences or what you have on hand.
Perfect for Any Occasion
Mini quiches are the ultimate go to for:
- Brunch Buffets – Add them to your breakfast spread for a filling, elegant bite.
- Picnics – Portable and mess-free, they travel well and are ideal for al fresco dining as they are just as delicious cold!
- Food Boards – Elevate your cheese or charcuterie boards with mini quiches to complement the meats and cheeses.
Whether you’re hosting a family brunch or planning an outdoor gathering, these mini quiches will be a hit!
Make-Ahead and Freezing Tips for my mini Quiche Recipe
You can bake these mini quiches in advance and store them in an airtight container in the fridge for up to three days. They also freeze beautifully! Once they’re completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer to an airtight container. They’ll keep in the freezer for up to three months. To reheat, just pop them in the oven from frozen at 160C (320F) for about 15 minutes.
Enjoy the simplicity and flavour of these delightful mini quiches anytime, with the convenience of freezing them for later!
The beautiful tray and tea towel I used in this post come from Ladelle.
