This Mushroom and Bacon Mini Quiche is a great snack for breakfast or lunch and will be loved by the whole family.
This recipe is versatile and tastes great with several combinations. Try the old favourite ham and tomato or fry up some mushrooms in garlic and butter and top the lot with grated cheese.
Method
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Thaw pastry and pre-heat oven to 210 degrees.
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Lightly grease with spray oil a 12 cup muffin tin (standard size).
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Use a jar or cutter to cut out 4 circles from each thawed pastry sheet, large enough to line muffin cups.
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Alternatively, just cut the pastry square into equal quarters which will give the quiches a more rustic appearance.
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Once all muffin cups are lined with pastry, make a small cross in the bottom of each pastry cup with a bread knife, for even cooking.
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Fry mushrooms in butter and garlic until golden brown, set aside.
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Cook bacon and combine with mushrooms.
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Evenly divide mixture between all 12 cups.
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Combine eggs, cream and salt and pepper in a jug and whisk together.
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Pour egg mixture evenly between all 12 cups and top with grated cheese.
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Cook in pre-heated oven for 25 minutes or until pastry browned and cheese melted.
Recipe Hints and Tips:
- Mushroom and Bacon Mini quiche are suitable for freezing for up to 2 months
- Use up left over roast veggies or meat or fill with salmon and feta.
