Community Pick
Mini Quiche
"Very popular finger food in Australia, expensive to buy, but so simple to make!"
photo by JustJanS
- Ready In:
- 22mins
- Ingredients:
- 8
- Yields:
-
72 Mini Quiches
ingredients
- 1 kg ready-rolled shortcrust pastry (6 sheets)
- 6 slices bacon, diced
- 1 onion, finely diced
- 6 eggs
- 1 cup cream
- 1 cup grated cheese
- 1 tablespoon chopped fresh parsley (I used dried)
- salt & freshly ground black pepper
directions
- Cook the onion and bacon over a low heat until the onion is softened.
- Allow to cool a little.
- Mix together with the eggs, cream, cheese, parsley and salt and pepper.
- Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
- Use these to line a mini muffin pan.
- Place about 2 teaspoons of the egg and bacon mix in each pastry base.
- Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
- repeat with remaining pastry sheets and mix.
Questions & Replies
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Hi.. Not sure if you will see this in time.. But what cheese do you use?
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I’m thinking of making these for a baby shower. Could I make these the night before and reheat them? Would it change the texture at all? And what temp would you reheat them at? -
What temp and how long to reheat already made mini quickest?? -
What temp do you have the oven on for this??
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Hello, just wondering what size cup is required for the cream and the cheese please so it's the correct ratio for the other ingredients? I'm not used to cooking using cups!! Just either grams or ounces! Many thanks :)
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Reviews
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Yummy! I made it with Puff Pastry instead of short pastry crust, and it tasted just like a Baked Egg Souffle from Panera Bread! Just puff the pastry for a minute before adding the egg mixture. I did regular muffin-sized quiches instead of mini ones. I still baked them for 12 minutes. I will definitely make these again! -
Just made a batch of these for my daughter's wedding reception for family and I can't believe how cute they are! They look perfect! My husband and I ate probably 7 of them....oops. I think I will serve them at room temperature for reception. Thanks for such a fun recipe!
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Made these today, but since pastry dough is rather expensive, and on guest i gluten-allergy, I started by cooking 6 baking potatoes and letting them cool off. Shred the cold potatoes and place a tablespoon in each muffin cup. sprinkle with salt and peper, and proceed as directed in the recipe. Thanks for posting. -
I made these today to serve at our family's Mother's Day brunch tomorrow, and they were disappearing as I was taking them from the oven! My boys and my hubby just couldn't get enough of them (and I must confess, I sampled quite a few of them too!!). They are so delicious, and I will definately be making them again, as my 8 year old has requested them for his school lunchbox! My only alteration was to use puff pastry instead of shortcrust, because I had lots of puff pastry in the freezer to be used up. I will make a double batch next time, and do half with puff, and the other half with shortcrust. I took some pics, but can upload them for a couple of weeks due to computer issues. Thanks for sharing yet another of your wonderful recipes! :)<br/>__________________________________<br/><br/>I have now made these several times, they are our favourite quiche/egg & bacon pie. So glad I found this recipe on here, we love it! :) -
Amazing how easy these were! This would be great for OAMC. I made a dozen and divided by 6, was all I had ingredients for. I just used a left over pie crust and used a glass to cut out the crusts. I baked them at 350 for about 12 minutes. They don't have to look overly brown to be done. Next time I will will try different veggies; broccoli, peppers, avocado even. I read someone tried salmon and dill and that sounds awesome!!
see 20 more reviews
Tweaks
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Thanks, justjanS, this is simple and it works well, so I have cooked this twice, Except I used coconut cream as i didn't have any cream, I used vegeta seasoning also, and didn't use any bacon, just the cooked onions and I have used celeriac leaves instead of parsley. I made it featuring "Elizabeth H's Quick n Easy Quiche Crust." which is also on food.com.
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I made these today to serve at our family's Mother's Day brunch tomorrow, and they were disappearing as I was taking them from the oven! My boys and my hubby just couldn't get enough of them (and I must confess, I sampled quite a few of them too!!). They are so delicious, and I will definately be making them again, as my 8 year old has requested them for his school lunchbox! My only alteration was to use puff pastry instead of shortcrust, because I had lots of puff pastry in the freezer to be used up. I will make a double batch next time, and do half with puff, and the other half with shortcrust. I took some pics, but can upload them for a couple of weeks due to computer issues. Thanks for sharing yet another of your wonderful recipes! :)<br/>__________________________________<br/><br/>I have now made these several times, they are our favourite quiche/egg & bacon pie. So glad I found this recipe on here, we love it! :)
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Yummy! I made it with Puff Pastry instead of short pastry crust, and it tasted just like a Baked Egg Souffle from Panera Bread! Just puff the pastry for a minute before adding the egg mixture. I did regular muffin-sized quiches instead of mini ones. I still baked them for 12 minutes. I will definitely make these again!
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These were great!! I cut the recipe down because there were just three of us eating. I also used milk instead of cream which didn't hurt anything in my opinion. Also, I used a biscuick crust which was a little too salty for me but my parents and boyfriend didn't seem to mind. They warmed up pretty well and are very versatile. Thanks for sharing!!
RECIPE SUBMITTED BY
<p><img src=http://1.bp.blogspot.com/--qzFlPmoBZk/TbKPpmzGD6I/AAAAAAAAByw/w4d1ZAk6Tmc/s400/BILD4983.JPG alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/_uP9r5mIQTLU/TVSdwtrfzeI/AAAAAAAABvc/6wIdCGjwJL8/s400/untitled.jpg alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/-pdWKI9ofcqY/TVSaUgSfLYI/AAAAAAAABvU/vsThm3lL7TE/s400/untitled.jpg alt= width=400 height=300 /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= />
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<img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= /><br />Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. <br /><br />I came to Recipezaar 9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002). I can't remember my life without Recipezaar. I've made (and met) many wonderful friends through it.</p>
<p>In 2005, I was invited to host the brand new Australian/New Zealand forum, but quit that role recently and am really enjoying just being a Groupie!<br /><br />I am married to Russell. He was a widower with 3 teenage boys and I was a single parent with two little boys when we met in Feb 1992. We now have 5 wonderful grown men (my baby is 26), 5 beautiful partners (we finally got the girls) 2 special grandsons, and count ourselves so lucky. The night Russ and I met, we stayed up until 6am talking about food and wine and 18 years later, we are still doing it! </p>
<p>This mutal love of food lead to a huge weight gain for both of us (both around 110kgs) so at the end of March 2010, I decided enough is enough and embarked on my own weight loss program. We've reduced fat intake and protein portions, upped fibre (so lots of fresh fish, veg, salads and a bit more fruit), reduced alcohol and stopped snacking (unless it's a piece of fruit or a pickled onion or cucumber). I have lost 33 kg (or around 72 lbs) to date (August 2011)and I've gone from an Aus size 24 (US 20) to my current 14/16 (US 10/12) I'd like to lose a futher 8 kgs, but one step at a time! Russ has lost 38 kg so is the lightest he's been since arriving in Australia 32 years ago! I get a shock these days when I do the laundry cos his clothes are so SMALL!!!</p>
<p>People often say they are amazed because losing weight is so hard but I'm amazed at how easy this is. And so much nicer than the alternative I was looking at-lap banding! I can go out and eat and drink as I wish, then come home and be sensible. It's certainly working for us! I can walk, get up and down off the floor or ground, and I now buy clothes because I like them, not just because they fit!). My blood pressure has gone from dangerous to perfect, my cholesterol and blood sugars are perfect and way back into normal now so it's been really good from a health aspect too.</p>
<p>For every day this has taken, I feel like I've been given back two-my life has changed so much with the things I now feel I can do. I even managed to walk almost 11ks around the big red rock Uluru in the top picture and I know I couldn't have done it 12 months before. My eventual aim is to ride on the FRONT of the camel-recently, I had to ride on the back as I'm heavier than Russ lol. But twelve months ago I couldn't ride at all as I was out of the weight range to do so!</p>
<p>Once upon a time, I used to be a chef, cooking for a living, but now just really enjoy cooking for the two of us, family and friends. I think that my food knowledge has really helped in our weight loss though.</p>
<p>The middle photo was at my starting weight of 110kg taken in Feb 2010 and the bottom taken January 2011 and 24kg lighter, the TOP taken in April 2011 and 27kgs lighter! I can see the difference even if you can't LOL. I wish I knew how to edit them into order.</p>
<p>Russ and I still love our food-we wake up thinking about dinner and go to sleep remembering it. I especially like light, bright Asian food and if it has duck in it, that's an added bonus. We are keen fisher people and keep ourselves well supplied with fresh fish, squid, crabs and fresh yabbies (crawfish). <br /><br />In February 2006 we headed off on what was to be 3 years and two months travelling Australia. It was the most wonderful time of our lives but all things must end and in May 2009, we moved into a brand new villa unit. I realised then how much I had missed my own laundry room, kitchen and sofa (all things I took for granted until we travelled in our caravan). Since coming home, we've spent the winters travelling and fishing in the warm northerly parts of Australia and the summers in our gorgeous little home amongst friends and family. It's a wonderful life and I feel so very privilaged to be able to experience it!</p>
<p>When we leave home to travel, we take along all the food in our pantry, carry a domestic freezer, vacuum sealer, all our knives and favourite cookware and eat exactly the same as we would at home (perhaps we eat more fresh seafood)-we aren't on vacation-we're just living somewhere else!<br /><br /><br />Why did I give you the stars that I gave you??? <br />5 stars=awsome, fantastic, amazing, nothing to complain about <br />4 stars=very good, but I added something, felt it needed something, the recipe wasn't particularly well written or it really wasn't awesome, fantastic or amazing, just very good <br />3 stars=it was OK <br />2 stars=it was forgetable <br />1 star=no one could/would eat it tonight, tomorrow or ever again <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=6Vsv878m><br /></a></p>
