- Peanut free
- Nut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
Ready in less than 45 minutes, mini quiches are a go-to for entertaining all year round. This bacon and cheese version is simply irresistible.
- Makes24
- Cook time40 minutes
- Prep time30 minutes
Ingredients
- 200g middle bacon rashers, finely chopped
- 2 sheets frozen puff pastry, just thawed
- 4 free-range eggs
- 1/4 cup (60ml) pouring (pure) cream
- 1 bunch chives, finely chopped
- 2/3 cup (80g) grated tasty cheese
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Spray a large frying pan with oil spray and place over medium heat. Add the bacon and cook, stirring occasionally, for 6-8 mins or until browned. Transfer to a plate lined with paper towel.
Step 2
Preheat oven to 180°C. Grease two 12-hole, 11/2-tbs (30ml) mini muffin pans. Use a 7cm-round pastry cutter to cut 24 discs from pastry. Press pastry discs in the prepared pans and prick the bases with a fork.
Step 3
Whisk the eggs, cream and half the chives together in a jug. Season. Divide bacon and cheese evenly among pastry cases. Pour over egg mixture and top with remaining chives.
Step 4
Bake for 25-30 mins or until golden and pastry is cooked through. Set aside for 5 mins to cool before transferring to a wire rack.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Cool the quiches down completely before placing them in an airtight container in the fridge for up to 3 days. Reheat in the oven for 4-5 minutes at 180°C. To store in the freezer, place quiches on a baking sheet and freeze for an hour. Once frozen, place the quiches in a freezer-safe resealable bag or airtight container and store in the freezer for up to 2 months.
How to cook with puff pastry in this mini quiches recipe
For this mini quiche recipe, puff pastry is used to speed up the cooking time without compromising on taste or quality. When you use store-bought puff pastry, there is no need to blind-bake the pastry first – you can pour the egg custard into the pastry right away and cook both at the same time.
When working with puff pastry, there are a few factors to keep in mind. Firstly, make sure it is only just thawed and still cold when you start cutting it. Another key tip is to try to only use your fingertips when handling the pastry so that the heat from your hands doesn’t transfer to it and cause it to become sticky and hard to work with. Handle the pastry with completely dry hands and take each sheet out of the packaging only when you’re ready to use it, to keep it from drying out.
Alternative ingredients to use in your quiche with puff pastry
Another brilliant feature of mini quiches with puff pastry is that they’re ideal for using up whatever you have in your fridge, making them perfect no-waste snacks. Don't have chives? Use spring onions or shallots instead. You could also use other types of cured meat, such as ham, prosciutto or salami, in place of bacon. Level up the quiches by replacing the tasty cheese with Gruyère, Swiss or a combination of cheddar and parmesan cheese. If you need substitutes for heavy cream in this recipe, Greek yoghurt or milk are great and will result in a lighter quiche that’s as delicious.
Tips for making puff pastry mini quiches with the perfect texture
To ensure soft and light quiches with a nice crispy crust, avoid overloading each quiche with filling – the main texture should be that pillowy egg custard. Place the quiches on the bottom rack of the oven to guarantee golden-brown crusts. Remove the quiches from the oven when the edges of the custard are set with a slight wobble in the centre. An easy way to check that it is cooked enough is by inserting a skewer in the centre of the quiche. If it comes out clean, it’s ready.
Serving suggestions for your mini egg and bacon quiches
There are a variety of ways to dress up these versatile bites for different occasions. If you’re serving these quiches at a party, place them on a serving platter or tiered cake stand. Sprinkle fresh herbs like parsley or thyme on top. You can also place small bowls of salsas, chutneys, pickled veggies, infused oils and sauces next to the quiche platter. Hollandaise or béchamel sauce are great condiments for egg and bacon quiches.
FAQs
Egg and bacon mini quiche
- Makes24
- Cook time40 minutes
- Prep time30 minutes
Ingredients
- 200g middle bacon rashers, finely chopped
- 2 sheets frozen puff pastry, just thawed
- 4 free-range eggs
- 1/4 cup (60ml) pouring (pure) cream
- 1 bunch chives, finely chopped
- 2/3 cup (80g) grated tasty cheese
Description
Ready in less than 45 minutes, mini quiches are a go-to for entertaining all year round. This bacon and cheese version is simply irresistible.
Method
Step 1
Spray a large frying pan with oil spray and place over medium heat. Add the bacon and cook, stirring occasionally, for 6-8 mins or until browned. Transfer to a plate lined with paper towel.
Step 2
Preheat oven to 180°C. Grease two 12-hole, 11/2-tbs (30ml) mini muffin pans. Use a 7cm-round pastry cutter to cut 24 discs from pastry. Press pastry discs in the prepared pans and prick the bases with a fork.
Step 3
Whisk the eggs, cream and half the chives together in a jug. Season. Divide bacon and cheese evenly among pastry cases. Pour over egg mixture and top with remaining chives.
Step 4
Bake for 25-30 mins or until golden and pastry is cooked through. Set aside for 5 mins to cool before transferring to a wire rack.