Mini Bacon and Onion Quiche
Servings: 24 Mini Quiche
Ingredients
- 4 sheets Shortcrust pastry
- 3 Full Bacon Rashers (if using Shortcut add an extra rasher) chopped
- 1 onion (finely chopped)
- 4 eggs
- ½ cup cream
- ½ cup grated cheddar cheese
Instructions
- Preheat your oven to 160℃/320℉
- Grease a 12 hole patty pan (I spray with olive oil or coconut oil sprays).
- Add bacon to small non stick frying pan and cook on medium heat to allow the fat to render, you shouldn't need oil but feel free to add some if needed.
- Once bacon starts to cook add in the onion and cook until the onion has softened. Remove from heat and allow to cool while you prepare your patty pans.
- Use a pastry circle cutter the size of your patty pan hole and cut out 6 circles from each sheet of pastry.
- Place each pastry circle into a patty pan hole.
- Add some of the bacon and onion mixure into each pastry cup.
- Top with some grated cheese.
- Whisk together the eggs, cream and a dash of pepper until combined.
- Top each quiche with the egg mixture, being careful not to overfill.
- Bake quiche for 10mins in you're going to freeze for later use or 15 minutes to serve straight away. Cooking times may vary depending on your oven so check after ten minutes. To freeze you want the egg mixture just set, to serve straight away you want them to be slight browned on top.