A lunch time classic made minature, the mini quiche is undoubtedly a favourite for a main or snack.
A food Instagram I follow and admire ran a competition for before and after food photos, asking followers to recreate a recipe from the past to document progress from then until now. I flicked back through my feed and found a photo of a board of mini quiche, dark and blurry and far too close up. So that’s the recipe I chose to recreate here. I’ll post it on my Instagram feed so you can see the progress!
I know I say it all the time, but this recipe is so easy to make. It’s a great meal prep recipe – they keep in the fridge for at least five days so you can enjoy them for lunch at work. Mini quiche is versatile; you are free to be as creative or simple as you please and both will impress. My favourite fillings:
- Spinach, sundried tomato and feta
- Artichoke and blue cheese
- Mushroom, thyme and onion
- Chorizo, olives and red onion
Bacon and Cheddar Mini Quiches
A firm family favourite made mini
- Prep Time: 10mins
- Cook Time: 20mins
- Total Time: 30mins
- Yield: 12 serves 1x
- Category: Savoury
- Cuisine: Lunch
Ingredients
- Olive oil spray
- 3 sheets puff pastry
- ½ brown onion, finely diced
- 1 cup spinach, finely shredded
- ½ cup cheddar cheese, crumbled
- 1 strip middle bacon, finely diced
- 4 eggs
- ½ cup cream
- Salt and black pepper to taste
Instructions
- Preheat oven to 180ºC. Spray 12 muffin tin holes with olive oil spray.
- Using a 6cm cookie cutter, cut out four circles in each sheet of pastry. Press into muffin moulds.
- Divide onion, spinach, cheddar and bacon among each pastry case.
- In a jug, add eggs, cream, salt and pepper. Whisk thoroughly. Divide egg mixture into each pastry case.
- Bake mini quiches for 12-20 minutes. The egg filling will rise above the pastry, but when removed from the oven, they will drop. Serve hot or cold with tomato relish.
Looking for more recipe ideas for lunch? Try my homemade pasta with chilli prawn sauce or cheddar onion bread.
