Mini Quiche
Rating
4.94 out of 5 stars
(32)
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
- 150g (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
- 120g (4oz) baby spinach (, sliced 1/2cm / 1/5" thick)
- 1 garlic clove (, minced)
- 1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2)
- 1 tbsp (15g) butter
- 1 clove garlic (, minced)
- 100g (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)
- 30g (1 oz) fetta (, crumbled)
- 1/4 cup (25g/1oz) swiss or gruyere cheese (, shredded (Note 2)
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Preparation
Step 1
Quiche pastry:
Step 2
Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
Step 3
Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
Step 4
Press into muffin tin, making sure there's no air underneath the pastry.
Step 5
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.
Step 6
Remove from oven and let cool - pastry should be partially cooked on surface only.
Step 7
Quiche Lorraine:
Step 8
Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
Step 9
Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
Step 10
Spinach:
Step 11
Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
Step 12
Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
Step 13
Mushroom:
Step 14
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.
Step 15
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.
Step 16
Mediterranean:
Step 17
Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
Step 18
Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
Step 19
Baking:
Step 20
Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
Step 21
Sprinkle Mushroom quiche with fresh chives. Serve warm!
Step 22
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