Friday, 28 March 2014

Mini quiche

Mini quiche

Delicious and always handy to have in the freezer - makes 48

• 4 slices of puff pastry
• 4 slices bacon, finely diced
• 1 small onion, very finely diced
• 4 eggs
• ¾ cup cream
• ¾ cup grated cheese
• ½ Tbspn chopped parsley
• salt & pepper to taste

1. Preheat oven to 180 °C . Spray a mini muffin pan with oil.

2. In a microwave safe bowl, add onion & bacon & cover with plastic wrap. Microwave for 2 mins or until soft.

3. In a separate jug, add eggs, cream, parsley & salt. Mix.

4. Using a cutter or the rim of a glass, cut out 12 circles from each pastry sheet. Push them into the muffin pan.

5. Place a small amount of bacon & onion mixture into each case. Pour a little egg mixture into each case & sprinkle with grated cheese.

6. Bake for 12 mins or until puffed & golden. Repeat with remaining pastry & mixture.

Tips: Try adding diced tomato, capsicum, fetta, spinach or mushrooms.

In fridge for up to 3 days.
In freeze, place cooked quiche in an airtight container for up to 3 months. To reheat, cook in preheated oven for 10 mins.

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