Quiche recipe for 4 - 8 people, takes only 30 mins; recipe has plain flour, butter, egg yolk, cherry tomato, olive oil, pancetta, parmesan, egg, double cream, basil and tartlet tins.
Mini quiches
Course: Kids baking
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Egg: 2 medium eggs
- Oil: oil, for frying
- Plain Flour: plain flour, for dusting
- Bacon: 4 rashers back bacon, fat trimmed, chopped
- Double Cream: 125ml double cream
- Shortcrust Pastry: 300g shortcrust pastry
- Gruyere Cheese: 100g gruyere cheese, grated
- Mini Tartlet Tins: 18-20 mini tartlet tins
Directions
- Rollthe 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,frythe 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.
