These Cheese and Bacon Mini Quiches are perfect to make for parties, when you have friends over for morning tea or lunch or cold in the kids lunch boxes. They are really easy to make and fuss free. This bite-sized recipe is delicious and so easy to make! With so many filling variations, you’ll be making these every week!
Cut circles of puff pastry, use a cutter that is 1cm bigger than mini muffin pan hole (as pictured below, the cutter I used was too small). Fry bacon and onion, sprinkle onto pastry along with cheese, then pour over egg mixture.
Many other variations can be used:
- spinach and fetta,
- roast pumpkin and pinenuts
- ham and pineapple
Cut circles of puff pastry, use a cookie cutter that is 1cm bigger than mini muffin pan hole (as pictured below, the cutter I used was too small). Fry bacon and onion, sprinkle onto pastry along with cheese, then pour over egg mixture.
Many other variations can be used:
- spinach and fetta,
- roast pumpkin and pinenuts
- ham and pineapple
These mini quiches are ideal to freeze. Store them in a freezer safe container.
Cheese and Bacon Mini Quiches
Ingredients
Equipment
Method
- Preheat oven to 180C, fan forced
- Place frozen 4 sheets puff pastry on bench to thaw
- Place 1 teaspoon olive oil in small frying pan over medium heat
- Cook 4 rashers bacon and 1/2 onion until bacon browns, allow to cool
- Place 24-hole mini muffin tin onto a baking tray, this will make it easier to transfer to oven
- Using a 2 circle shaped cutter, cut 24 circles of pastry
- Place pastry in each muffin hole
- Spoon bacon and onion mixture evenly into each hole
- Add a pinch of cheese on top of bacon mix
- In a jug, add milk and eggs, whisk to combine
- Pour egg mixture into pastry cases, don't overfill as you need room for egg mixture to rise
- Bake quiches for 12-15 minutes or until golden brown and cooked through
- Rest in tray for 5 minutes before transferring to a wire rack to completely cool, or serve warm
Nutrition
Notes
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44 comments
Hi Katrina, you mention to whisk the milk and cream together but in the ingredients I can’t see how much cream? Love to make these today with my kiddies!
Thanks for sharing.
Sorry Kimberly that was a typo, I have fixed it now. Was meant to be milk and eggs.
These look delicious! Must try them. Thanks for the recipe 🙂
Hi Kat, you inspired last nights dinner: http://www.sameliasmum.com/2013/02/roast-chicken-mini-quiche-recipe.html
Kimberly, it doesn’t say cream it says whisk milk and EGGS 🙂 Good luck 🙂
Just made these for taking to work on Tuesday… great recipe!
These look tasty and very simple! That’s my kinda recipe! Thanks x
I use an old shot glass, its a taller thin one. This is the only thing they get used for noadays 🙁
That is a fantastic idea, Tonee.
Sorry, meant to say that the pastry is then only on the bottom of the quiche
What about these Shelly Mooney?
Do you think these would hold together without the pastry at the bottom?
We don’t do gluten 🙁
Hi Brandy, Yes i actually made some the other night without pastry and they turned out really well. I also have a Crustless Quiche Recipe that have included a link to for you:https://theorganisedhousewife.com.au/recipes/crustless-quiche/
I’ve used mountain bread for these before, it helps if you dampen the mountain bread first so it doesn’t crack.
Ooh great idea, Tracey!! Never thought of using mountain bread..
The pastry isn’t cooked properly at the bottom
What am I doing wrong
Vanessa, i would try turning the temperature down on your oven and cooking them for a little longer. They won’t be crispy on the bottom but should be cooked.
i have a recipe almost identical, but you add a can of creamed corn to the egg mixture… Adds a yummy sweetness to the mini quiche
If frozen, how would you recommend preparing them for the lunchbox? I’m a terrible cook so need specifics! Thanks.
Helen i like to take them out first thing in the mornings or if you like taking them out the night before when preparing lunches is another alternative. They defrost perfectly.
Hi, would we need to bake for around 10-15 mins after putting the pastry shells in? Just wondering if they would be undercooked otherwise?
Hi Jean, no I don’t cook the shells alone, they always come out deliciously crisp 🙂
Great! Thanks, Katrina. 🙂
Hi Katrina – I made these last night, but the pastry stuck to the pan. I oiled with coconut oil. Any suggestions how to stop this?
Hi Fiona, Hmm maybe try normal oil. I hope they don’t stick for you this time.
Can I use shortcrust pastry instead of puff pastry?
I can’t see why not, Rufia.
Hi Katrina,
How long do you think this would keep in the freezer?
Thanks Michelle
Hi Michelle, they should last 3 months, although ours are usually eaten well within a month.
yum, i’e not had quiche in ages, thnaks for sharing this recipe.
Simon
Hi Kat. I made these today. However, I only used up 2 pieces of Pampas puff pastry and not 4 pieces? The bacon mixture yielded exactly 24 mini quiches but I had leftover egg wash and pastry so with that, I managed to get 3 more round cut pastry, used the off cuts to make another 3 more, used about half a slice of ham for each pastry case, topped with cheese, and used up the rest of the egg wash. My kids polished off 10 mini quiches each! It’s a winner! I also used half a packet of Don diced bacon (about 125g), and a scone cutter which was perfect for cutting out the round pastry. I also just added a pinch of salt to the egg wash mix. Thank you for posting such a easy and delicious recipe!
so glad that your tribe loved it. I bake these for kids lunch boxes to freeze but half end up eaten before they get into the freezer. These would have to be one of my favourite lunches too.
Thankyou for this recipe, it was amazing(i think the kids got one or two i ate the rest..lol) so amazing and i appreciate and love love love your entire website MISS ORGANISED HOUSEWIFE you have given me so many positives and ways around certain things in my family home that i didnt think i could achieve and thats from just looking on your webpage so i have to say your family must be so blessed that they have such an organised wonderful thoughtful mummy/wife in thier lives. You have something to be very proud of MISS ORGANISED HOUSEWIFE.
Thankyou for such an amazing and helpful site. Thanks dannielle blokland of thagoona queensland australia
Hi, I was wondering if these quiches can be frozen?
I probably wouldn’t freeze these as the pastry would be chewy when you defrost them
So yummy straight from the oven when nice and warm
You mention they can be frozen (awesome!), what’s the best way to enjoy once defrosted, can you pop into lunchbox frozen and eat as soon as they thaw or are they better reheated?
Can I cook these, put in the fridge and then re-heat to eat the next day?
you sure can 🙂 they will probably just be a little more “soggy” than crispy from the microwave, you could always reheat in the oven for a short time to keep them crispy and crunchy.
Hi Kat, the quiche recipe does look delicious, thanks for sharing. Just to check you mention using frozen (thawed) pastry, Is it alright then to cook and refreeze the pastry/quiches?
Thanks
Caroline
Hi Caroline, yes I do this regularly 🙂
[…] Cheesy Bacon Mini Quiches […]
You mention they can be frozen (awesome!), what’s the best way to enjoy once defrosted, can you pop into lunchbox frozen and eat as soon as they thaw or are they better reheated?
I’m looking to make a large batch for a child’s birthday party, so I’d need to make them days prior, freeze them and reheat. What temperature and how long for would you warm them up for? Also, would you defrost them before warming. Also, how long would they keep in the fridge and would I be able to heat them up the same way just from the fridge?
Great choice for a party! I would get them out of the freezer and pop straight in the oven for around 20-30 minutes until they are warm enough for the kids to eat (not too hot). If you were planning to keep them in the fridge instead of the freezer, I’d cook them the day before and they would only take around 15 minutes to reheat. Remember to only reheat once to avoid any risk of bacteria. Good luck with the party!