These mini quiches are so versatile as you can be creative with your filling. They are perfect for snacks, parties, school lunches or that special ‘High Tea’ menu.
I use pre-made pastry but you can make your own if you have time.
1 pkt of ready rolled puff pastry
½ cup heavy Cream
1 cup of grated cheddar cheese
2 Shallots finely sliced
3 rashers of Bacon
Half bunch finely chopped parsley
Salt and pepper to taste
Preheat Oven to 180C
Spray 2 patty cake trays with non stick cooking oil spray
Using a small round cutter, cut rounds in pastry and line patty cake moulds.
Finely slice shallots (spring onions) Pan Fry until just tender, set aside.
Finely chop bacon and fry until cooked but not too crispy allow to cool slightly.
Lightly whisk the eggs and cream in a bowl until light and fluffy
Add the cheddar cheese and parsley and mix well
Add shallots and bacon, salt and pepper to taste to the egg mixture.
Spoon into pastry cases – don’t overfill.
Cook for 15 – 20 minutes or until golden.