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Nutrition Facts
Serving Size 1 Mini Quiches 26g Recipe makes 72 Mini Quiches)
Calories 92
Calories from Fat 59		(64%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 105mg		4%
Potassium 29mg		0%
Total Carbohydrate 6.3g		2%
	Dietary Fiber 0.5g	2%
	Sugars 0.1g
Protein 2.0g		3%
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Mini Quiche

Recipe #105651 | 22 min | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: JustJanS
Dec 8, 2004

Very popular finger food in Australia, expensive to buy, but so simple to make!

72 Mini Quiches (change servings and units)

Ingredients

1 kg ready-rolled shortcrust pastry (6 sheets)
6 slices bacon, diced
1 onion, finely diced
6 eggs
1 cup cream
1 cup grated cheese
1 tablespoon chopped fresh parsley (I used dried)
salt & freshly ground black pepper

Directions

1
Cook the onion and bacon over a low heat until the onion is softened.
2
Allow to cool a little.
3
Mix together with the eggs, cream, cheese, parsley and salt and pepper.
4
Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
5
Use these to line a mini muffin pan.
6
Place about 2 teaspoons of the egg and bacon mix in each pastry base.
7
Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
8
repeat with remaining pastry sheets and mix.

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Featured Reviews for This Recipe

From: Benthe (Danish)

On Sep 21, 2009

Made these today, but since pastry dough is rather expensive, and on guest i gluten-allergy, I started by cooking 6 baking potatoes and letting them cool off. Shred the cold potatoes and place a tablespoon in each muffin cup. sprinkle with salt and peper, and proceed as directed in the recipe. Thanks for posting.

0 people found this review helpful

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From: Sara 76

On May 9, 2009

I made these today to serve at our family's Mother's Day brunch tomorrow, and they were disappearing as I was taking them from the oven! My boys and my hubby just couldn't get enough of them (and I must confess, I sampled quite a few of them too!!). They are so delicious, and I will definately be making them again, as my 8 year old has requested them for his school lunchbox! My only alteration was to use puff pastry instead of shortcrust, because I had lots of puff pastry in the freezer to be used up. I will make a double batch next time, and do half with puff, and the other half with shortcrust. I took some pics, but can upload them for a couple of weeks due to computer issues. Thanks for sharing yet another of your wonderful recipes!

0 people found this review helpful

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From: angie_pangie

On Dec 23, 2006

We made these for our cookie-swap and they were very, very tasty. The do not reheat very well - we made them early and warmed them up before the party. When they came out of the oven we couldn't keep our hands off of them, but when warmed they just weren't as good. I used ready-made pie crust, added a chopped/seeded tomato and used swiss cheese in one batch and sharp cheddar in the other. I also had to bake them much longer than 12 minutes - closer to 17. Thanks for a great recipe!

5 people found this review helpful

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From: jackandfiona

On Dec 9, 2004

These are just yummy. They're an old favourite in New Zealand too, and almost compulsory for any kind of lunch gathering. They are great for picnics - they can be eaten cold. A little chilli can be a nice addition.

3 people found this review helpful

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