Mini quiche 4 ways
Ingredients
Base
- 3 sheets shortcrust pastry, thawed (20cm / 8" square) OR 2 boxes pie crusts OR 2 batches homemade quiche crust
Quiche Filling
- 3 eggs
- 2/3 cup cream, heavy/thickened
- 1/2 tsp salt
- Pinch black pepper
Quiche Lorraine (makes 24)
- 2 tsp (10g) butter
- 150g (5 oz) bacon, finely chopped
- 1/2 eschallot (shallot/French onion), finely diced
- 1/3 cup (30g/1oz) swiss or gruyere cheese, shredded
Spinach & Cheese (makes 24)
- 1 tbsp (15g) butter
- 120g (4oz) baby spinach, sliced 1/2cm / 1/5" thick
- 1 garlic clove, minced
- 1/2 cup (50g/2oz) swiss or gruyere cheese, shredded
Mushroom (makes 24)
- 1 tbsp (15g) butter
- 1 clove garlic, minced
- 100g (4 oz) mushrooms, finely chopped
- 8 mushrooms, small, sliced (decorating)
- 1/2 cup (50g/2oz) swiss or gruyere cheese, shredded
- 1 tbsp chopped chives
Mediterranean (makes 24)
- 1/4 cup green olives, finely chopped
- 1/4 cup sun dried tomatoes, finely chopped
- 30g (1 oz) fetta, crumbled
- 1/4 cup (25g/1oz) swiss or gruyere cheese, shredded
Instructions
- 1
Quiche pastry - Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
- 2
Quiche pastry - Cut 24 rounds out of pastry using a 7.5 – 8cm / 3- 3.25" cutter.
- 3
Quiche pastry - Press into muffin tin, making sure there's no air underneath the pastry.
- 4
Quiche pastry - Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes – if pastry is bubbling, press back down.
- 5
Quiche pastry - Remove from oven and let cool – pastry should be partially cooked on surface only.
- 6
Quiche Lorraine - Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
- 7
Quiche Lorraine - Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture – fill to top.
- 8
Spinach - Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
- 9
Spinach - Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture – fill to top.
- 10
Mushroom - Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
- 11
Mushroom - Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture – fill to top. Top with 1 or 2 slices mushrooms.
- 12
Mediterranean - Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
- 13
Mediterranean - Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture – fill to top.
- 14
Baking - Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
- 15
Baking - Sprinkle Mushroom quiche with fresh chives. Serve warm!
