Miniature Bacon Cheese Quiche Recipes

MINI QUICHE

Steps:

• Cook the onion and bacon over a low heat until the onion is softened.
• Allow to cool a little.
• Mix together with the eggs, cream, cheese, parsley and salt and pepper.
• Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
• Use these to line a mini muffin pan.
• Place about 2 teaspoons of the egg and bacon mix in each pastry base.
• Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
• repeat with remaining pastry sheets and mix.

EASY BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

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.

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 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 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.

MINIATURE BACON-CHEESE QUICHE

Steps:

• Combine the egg, milk, salt, cheddar, bacon and onion. Set aside.
• Combine cream cheese and butter, creaming until smooth.
• Add flour and mix well.
• Push dough into 9 lightly greased regular-size muffin cups.
• Prick dough with a fork.
• Bake at 400 degrees for 5 minutes.
• Let cool.
• Pour the egg mixture evenly into each cup.
• Bake at 350 degrees for 20 minutes.

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.

MINIATURE BACON-CHEESE QUICHE

Steps:

• Pastry shells: Combine ingredients and shape into 1 inch balls. Place into lightly greased miniature muffin pans (1 ¾ inch) forms into shells and prick with fork. Bake at 400℉ (200℃) for 5 minutes. Filling: Combine onion, bacon and cheeses; fill each pastry shell. Liquid Filling: Combine eggs, half and half and seasonings in large mixer bowl. Pour into pastry shells over the bacon mixture. Bake at 350℉ (180℃) for 20 minutes or until set. Can be prepared ahead of time and frozen.

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.