Mini Quiche

Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to

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Mini QuicheFoto: RecipeTin Eats

Ingredients

24 servings
  • 3 sheets shortcrust pastry
  • 3 eggs
  • 2/3 cup cream (, heavy/thickened)
  • 1/2 tsp salt
  • Pinch black pepper
  • 2 tsp (10g) butter
  • 150 g (5 oz) bacon (, finely chopped)
  • 1/2 eschallot ((shallot/French onion), finely diced)
  • 1/3 cup (30g/1oz) swiss or gruyere cheese (, shredded (Note 2))
  • 1 tbsp (15g) butter
  • 120 g (4oz) baby spinach (, sliced 1/2cm / 1/5" thick)
  • 1 g arlic clove (, minced)
  • 1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
  • 1 tbsp (15g) butter
  • 1 clove garlic (, minced)
  • 100 g (4 oz) mushrooms (, finely chopped)
  • 8 mushrooms (, small, sliced (decorating))
  • 1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
  • 1 tbsp chopped chives
  • 1/4 cup green olives (, finely chopped)
  • 1/4 cup sun dried tomatoes (, finely chopped)
  • 30 g (1 oz) fetta (, crumbled)
  • 1/4 cup (25g/1oz) swiss or gruyere cheese (, shredded (Note 2))

Steps

  1. Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.

  2. Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)

  3. Press into muffin tin, making sure there's no air underneath the pastry.

  4. Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.

  5. Remove from oven and let cool - pastry should be partially cooked on surface only.

  6. Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.

  7. Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.

  8. Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.

  9. Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.

  10. Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.

  11. Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.

  12. Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.

  13. Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.

  14. Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.

  15. Sprinkle Mushroom quiche with fresh chives. Serve warm!

Nutrition Facts

Macronutrients

Calories78
Protein3g
Carbs1g
Fat7g
#highly rated#finger food#mini quiche#western
Source: RecipeTin Eats

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