Mini quiches

July 30, 2016
ham and cheese quiche

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Mini quiches came home via a year 3 cooking class. Once a week, Rose,the teacher aid, would take a group of children from the class to the school kitchen and they would cook something. It was always simple offerings: Anzac Biscuits and mini quiches were the stand outs. The kids loved it. They got to bring home what they’d made, together with the crumpled piece of paper that was the recipe. I loved cooking with my kids, but it takes a special person to keep control of fourteen 8 year olds, produce something edible, and make sure they have so much fun that they want to come home and do it all again. And they did, over and over and over. This recipe gave them confidence in the kitchen. 

Before the advent of the school quiche, I’d always made my own pastry for quiches. Admittedly I’ve progressed from rubbing the butter into the flour, to throwing everything into the food processor. But it was still time consuming, having to chill the pastry and blind bake it before you got to actually making the quiche. The beauty of this  version is that it uses store bought sheets of puff pastry. Simply line greased muffin tins; put some bacon and cheese in the bottom; and add the creamy egg mixture. They’re in the oven within 15 minutes. I still make the pastry for larger sized quiches, but this is such a good solution for the mini version. Perfect for picnics, lunch boxes and when the kids want to cook solo…Enjoy!!

mini quichesmini quiches

Mini quiches
 
Serves: 12
  • 4 rashers of bacon, chopped into 1cm pieces
  • 2 eggs
  • 200 ml pouring cream
  • 3 sheets frozen puff pastry
  • 30 g cheddar cheese, grated
  • 3 shallots, finely sliced
  1. Preheat oven to 190 degrees celsius. Grease 2 x 12 hole muffin tins.
  2. Gently fry the bacon until crispy. Add the shallots a couple of minutes before they are done. Drain on paper towel.
  3. Place eggs and cream in a bowl, season with salt and pepper, and whisk to combine.
  4. Cut pastry rounds and press gently into the tins. Divide the bacon and shallots, and grated cheese between the pastry cases.
  5. Pour the egg mixture over the top, being careful not to overfill. Bake for 15 minutes or until the quiches are golden and puffed up.
  6. Remove from the oven and leave in the tins for a couple of minutes before removing them.

 

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