Ingredients
Scale
- 1 teaspoon olive oil
- 4 rashers bacon, finely diced
- 1/2 onion, finely diced
- 4 sheets puff pastry, frozen
- 1 cup tasty cheese, grated
- 1/2 cup milk
- 4 eggs
Instructions
- Preheat oven to 180C, fan forced
- Place frozen puff pastry on bench to thaw
- Place oil in small frying pan over medium heat
- Cook bacon and 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
Notes
Tip: Use a silicone muffin tray as it’s easier to clean.
- Prep Time: 10 min
- Cook Time: 15 min
