Mini Bacon & Cheese Quiches
These Mini Bacon & Cheese Quiches are the perfect snack or lunchbox filler! Easy to make, they’re packed with savoury bacon and melted cheddar, all wrapped in crispy shortcrust pastry. Bake a batch, freeze the extras, and you’ve got a quick meal or snack ready for busy days, school runs, or picnics. Hot or cold, these little quiches are a family favourite that’s both convenient and delicious!
Equipment
Ingredients
- 1 pack ready rolled shortcrust pastry 320g
- A bit of butter and plain flour for dusting
- 150 g bacon bits
- 80 g cheddar cheese grated
- 2 medium eggs
- 140 ml cream
- Pinch salt
- Tip: To make these meat free, swap the bacon for some roasted red peppers, or sweetcorn or peas.
Instructions
- Preheat the oven 180ºc.
- Blind bake the mini pastry cases. Grease and dust a 12 hole metal muffin tin with flour and turn the tray upside down, over the sink and knock out the extra flour . Unroll the pastry and using a large cookie cutter or glass cut out 12 disks a bit larger than the muffin tin hole, roll the off cuts of pastry if needed.
- Place a muffin paper case on each pastry disk and press down. Then fill with baking beans or dry uncooked rice. Bake in the oven for 15 minutes, then carefully remove the beans and bake for another 3-5 minutes. Set the quiche cases aside to cool.
- While the pastry bakes, fry off the bacon on a frying pan until crispy. Set on kitchen paper to take off the extra grease. Crack the eggs into a mixing bowl along with the cream and pinch of salt and whisk well.
- Spoon the bacon and cheese into each of the 12 pastry cases. Pour over the cream and egg mixture. Carefully put the tray in the oven to bake for 20 minutes until set.
- Store them in an airtight container in the fridge for 3 days.
- Freeze for 3 months. Defrost in the fridge overnight.
- Eat hot or cold. Reheat until piping hot in the air fryer or oven.
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