Mini Bacon Quiches Recipes

MINI QUICHES

Steps:

• 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).
• 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.
• 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.

MINI QUICHE

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
• Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
• Press into muffin tin, making sure there's no air underneath the pastry.
• 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.
• Remove from oven and let cool - pastry should be partially cooked on surface only.
• Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
• Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
• 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.
• 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.
• Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
• Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
• Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
• Sprinkle Mushroom quiche with fresh chives. Serve warm!

MINI QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

MINI BROCCOLI, CHEDDAR & BACON QUICHE

Steps:

• Preheat oven to 350 degrees F. and place round cuts of pie crust into 4 mini pie plates or ramekins. Partially bake crusts for 10 minutes then remove from oven.
• Place eggs, milk, salt and pepper into stand mixer with the whisk attachment in place. Whisk until well combined, about 20 seconds. Set aside.
• Heat olive oil in large skillet over medium heat. Saute onions for about 5 minutes then add broccoli florets, stirring and cooking for about 3 minutes. Remove from heat and set aside.
• Pour egg mixture evenly into the 4 pie dough lined pie plates. Top evenly with onion, broccoli, bacon and cheese. Bake for 22-27 minutes, until eggs are cooked through. Serve warm.

MINI BACON CHEESE QUICHE WITH PUFF PASTRY

Steps:

• Heat a little oil in a medium frying pan and cook bacon until brown. When cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
• Finely slice the spring onion and grate the cheese. Put these aside.
• Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
• Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
• If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
• Place the rounds in the cups of the prepared muffin tin. Carefully push the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin. Note: You don't need to blind bake the pastry before adding the filling.
• Divide the onions, bacon, and cheese evenly between the pasty-lined muffin cups.
• Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
• Place in the preheated oven and bake for 20 minutes or until golden brown.
• Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack.
• Serve warm or at room temperature.

MINI BACON QUICHES

Steps:

• Sprinkle each pastry crust with 1 teaspoon flour; place floured side down on a lightly floured surface. Cut 12 circles from each crust, using a 2-1/2 in. round biscuit cutter. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray; set aside., In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoon of mixture into each prepared crust. Bake at 400° for 14-18 minutes or until filling is set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MINI QUICHE

Steps:

• Cook bacon: on a fry pan over medium heat, cook bacon until crisp and then remove from pan on paper towel-lined plate. Crumbled when cooled down and set aside. If you aren't cooking bacon, but are using other fillings that need to be cooked, now is the time!
• Make the egg filling: In a large bowl, add eggs, milk, salt & pepper and whisk until completely combined. Cover and refrigerate until later.
• Preheat oven to 375°F. Grease two 24-count mini muffin pans with nonstick spray. If you only have 1 mini muffin pan, bake these in batches. Work with 1 pie dough first and while the other stays in the fridge for the next batch of quiche.
• Cut your pie crust: Take your defrosted but chilled pie dough out of the fridge and onto a floured surface or a piece of parchment paper. Using a rolling pin, roll the pie crust out just a little before you start cutting. Using a 2.5-inch cookie cutter OR a 1/3 cup measuring cup, cut your small circles out and place to the side. You will need to re-roll your pie dough scraps a few times in order to get 24 for each tin. Work quickly through this, as the longer it takes the warmer the dough gets. Your first crust should give you 24 circles. Repeat with your second crust (if you have two pans). If you feel like your pie crust is getting too warm, stick it back in the fridge to chill for a little.
• Place the dough rounds into the greased 24-count mini muffin pan/pans. Press the dough flat into the bottom of the tins and up the sides.
• Evenly pour the cold egg filling into each unbaked crust. I used 1 TBSP of egg per each cup to make sure they were even. Then top evenly with bacon, and finish with a sprinkle of cheese.
• Bake mini quiches until the center is just about set and edges are lightly browned, about 20-23 minutes. Allow them to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a butter knife or spoon to scoop them out. Serve warm or at room temperature.

MINI CHEDDAR, BROCCOLI & BACON QUICHES

Steps:

• Preheat oven to 375°F (190°C). Spray 12 (2 ½ inch/6 cm) muffin cups with vegetable cooking spray.
• In bowl,stir together soup,broccoli,bacon,baking mix,cheese,milk and eggs; spoon about 1/4 cup (60 mL) into each muffin cup.
• Bake for about 30 minutes or until quiches are golden brown and knife inserted in the centres comes out clean. Let cool in pan on wire rack for 5 minutes.

MINI BACON QUICHES

Steps:

• Preheat the oven to 350˚. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork.
• Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
• Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined.
• Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it's OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan.