Mini quiches
- Lulu Grimes
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Makes 18-20
More effort
Prep: 30 mins
Cook: 50 mins
plus chilling
A star rating of 4.8 out of 5.11 ratingsRate
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Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them
Freezable
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Lulu's tips for the perfect mini quiches:
- When filling the cases, I stop just short of the top. The egg mixture puffs slightly as it cooks, so leaving a little space helps prevent it spilling over the edges.
- These are really easy to customise. I'll swap the fillings depending on what I have to hand – sautéed mushrooms, roasted peppers, spinach or different cheeses all work well. Just make sure any vegetables aren't too wet before adding them.
- Mini quiches are ideal for getting ahead. I'll bake them in advance, cool them completely and keep them chilled, then serve at room temperature or gently warm them through before serving.
- I take the quiches out when the filling is just set with a slight wobble in the centre. They'll continue to firm up as they cool, so this keeps the filling tender rather than rubbery.
Ingredients
Nutrition
Units:
MetricUS
-
300g shortcrust pastry
-
plain flour
for dusting
-
4 rashers back bacon
fat trimmed, chopped
-
oil
for frying
-
100g gruyère cheese
grated
-
2 medium eggs
-
125ml double cream
You will need
- 18-20 mini tartlet tins
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (20)
- kcal138
- fat11g
- saturates5g
- carbs6g
- sugars0.2g
- fibre0.5g
- protein4g
- salt0.3g
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Method
-
step 1
Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you’ve lined all the tins, then chill for 30 mins (if you’re baking in batches, chill the off-cuts too).
-
step 2
Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
-
step 3
Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, August 2019
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A star rating of 4.8 out of 5.11 ratings
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