Mushroom and Bacon Mini Quiche

Mushroom and Bacon Mini Quiche


Servings 12
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.7 based on 18 ratings.


  • 400 g Butter Mushrooms Sliced
  • 2 Garlic Clove
  • 2 Bacon Rashers
  • 5 Eggs
  • 1/2 cup Cream
  • 1 tsp Salt And Pepper to taste
  • 3 Frozen Puff Pastry
  • 1/2 cup Cheese, Grated
  • 1 Butter (75 Grams)

Nutrition Information

Qty per
84g serve
Qty per
Energy 263cal 313cal
Protein 5.4g 6.4g
Fat (total) 19.8g 23.5g
 - saturated 11.7g 13.9g
Carbohydrate 2.02g 2.4g
 - sugars 0.25g 0.29g
Dietary Fibre 0.16g 0.19g
Sodium 217mg 258mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

Untitled 1 2 | Stay at Home


  1. Thaw pastry and pre-heat oven to 210 degrees.

  2. Lightly grease with spray oil a 12 cup muffin tin (standard size).

  3. Use a jar or cutter to cut out 4 circles from each thawed pastry sheet, large enough to line muffin cups.

  4. Alternatively, just cut the pastry square into equal quarters which will give the quiches a more rustic appearance.

  5. 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.

  6. Fry mushrooms in butter and garlic until golden brown, set aside.

  7. Cook bacon and combine with mushrooms.

  8. Evenly divide mixture between all 12 cups.

  9. Combine eggs, cream and salt and pepper in a jug and whisk together.

  10. Pour egg mixture evenly between all 12 cups and top with grated cheese.

  11. 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.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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