"Are you going to be making your mini-quiches?" This is the question I am asked every holiday season! While it doesn't seem like an obvious choice for Xmas, I have found it to be one of my most popular recipes at this time of year. They are really are so easy and delicious with no eggy taste that you sometimes get with some quiche recipes! Best of all they make great left-overs as easy to warm up snacks on those lazy days over the Xmas break - that is why I always make a large batch of these!
Of course these are also great for parties, picnics and so much more! I think they would also go amazing well amazing with my Tomato & Herb Holiday Salad.
Please use a good quality cheese, I used a mature cheddar, as the cheese melts well, provides the depth of flavor you need as well adding the majority of the saltiness in this recipe. Smoked cheese also gives a lovely flavor but be sure to reduce the salt content if using a strong, smoky flavored cheese.
I usually use the small bacon cubes in the deli section of the grocery store but you can just chop up regular bacon or even ham for a similar result
Do not try to cut or tmould stiff pastry, as it will just crack and break. Allow to soften up until it is able to cut easily. If it gets too soft, place back in the freezer to firm up for 5-10 minutes and start again. If you feel resistance when you placing the pastry into you muffin pan, just place on top of the hole and when it has softened up enough, just gently push in.
The parsley adds a lovely freshness to these mini quiches
If you need more of the milk custard mixture you can whip up some more very easily - I use a ratio of one 1 egg to 1/4 cup milk. A pinch of salt of pepper and a bit of chopped parsley
I have had SO MANY people ask me for this recipe and I have been meaning to share this recipe for ages, so in the spirit of giving this Christmas I am happy to finally share it with you! I hope you, your family and friends will love it as much as we do!
YOU WILL NEED
3 sheets of puff pastry - 24cm x 24cm | 9.5" x 9.5"
120g | 4 ounces | chopped bacon (or just add a rounded tablespoon into each case)
240g | 8 ounces grated cheese (or just add a good rounded tablespoon into each case)
1 + 1/4 cup milk
5 large eggs
2 tablespoons finely chopped parsley
1/2 teaspoon salt (or to taste)
Good crack of pepper to taste
Preheat oven to 200°C /390°F and lightly spray 2 x 12 hole muffin pans with some oil and set aside.
Cut each pastry sheet into either 9 even squares if you like a casual look (it will hang over the edge of the pan and puff up during baking, or if you prefer a more refined look, use a large 7.5cm | 3 inch round cutter and cut each sheet into 9 circles. Place the cut pastry into your muffin pans and continue until your muffin pans are evenly lined with the pastry.
Add a tablespoon of bacon into each pastry case, ensuring that the bacon is generally evenly divided into your pastry cases.
Add a rounded tablespoon of cheese into each pastry case ensuing that the cheese is generally evenly divided into your pastry cases.
In a large mixing jug add your milk and then add your eggs and beat well until the eggs are well combined with the milk.
Add the chopped parsley, salt and pepper and beat again to combine all ingredients.
Gently pour the milk custard mixture into your pastry cases, being careful not to overpour. (Not a big deal if you do but better not to!)
Bake for 25 minutes or until the pastry is golden and puffed and custard is puffed.
Allow to cool and settle for 5 minutes and serve. Sprinkle with fresh parsley or herbs if desired
MAKES 24 MINI QUICHES