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cheese and bacon mini quiches

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

  1. Preheat oven to 180C, fan forced
  2. Place frozen puff pastry on bench to thaw
  3. Place oil in small frying pan over medium heat
  4. Cook bacon and onion until bacon browns, allow to cool
  5. Place 24-hole mini muffin tin onto a baking tray, this will make it easier to transfer to oven
  6. Using a 2 circle shaped cutter, cut 24 circles of pastry
  7. Place pastry in each muffin hole
  8. Spoon bacon and onion mixture evenly into each hole
  9. Add a pinch of cheese on top of bacon mix
  10. In a jug, add milk and eggs, whisk to combine
  11. Pour egg mixyure into pastry cases, don’t overfill as you need room for egg mixture to rise
  12. Bake quiches for 12-15 minutes or until golden brown and cooked through
  13. 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.