Mini Quiche Recipe
Servings: 24 Quiche
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.