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Mini Quiche
Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!
👥 24 Servings👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Quiche pastry:
2
Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
3
Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
4
Press into muffin tin, making sure there's no air underneath the pastry.
5
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.
6
Remove from oven and let cool - pastry should be partially cooked on surface only.
7
Quiche Lorraine:
8
Melt butter over medium high. Cook bacon for ⏱️ 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
(10g) butter2 tsp(5 oz) bacon (, finely chopped)150geschallot ((shallot/French onion), finely diced)1/2(15g) butter1 tbsp(4oz) baby spinach (, sliced 1/2cm / 1/5" thick)120g(4 oz) mushrooms (, finely chopped)100g(1 oz) fetta (, crumbled)30g
9
Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
10
Spinach:
11
Melt butter over medium high. Add garlic, sauté ⏱️ 20 seconds. Add spinach and cook for ⏱️ 1 minute until just wilted, then transfer to bowl.
(10g) butter2 tsp(5 oz) bacon (, finely chopped)150g(15g) butter1 tbsp(4oz) baby spinach (, sliced 1/2cm / 1/5" thick)120ggarlic (, minced)1 clove(4 oz) mushrooms (, finely chopped)100g(1 oz) fetta (, crumbled)30g
12
Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
13
Mushroom:
14
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.
(10g) butter2 tsp(5 oz) bacon (, finely chopped)150g(15g) butter1 tbsp(4oz) baby spinach (, sliced 1/2cm / 1/5" thick)120ggarlic (, minced)1 clove(4 oz) mushrooms (, finely chopped)100g(1 oz) fetta (, crumbled)30gmushrooms (, small, sliced (decorating))8
15
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.
(10g) butter2 tsp(5 oz) bacon (, finely chopped)150g(15g) butter1 tbsp(4oz) baby spinach (, sliced 1/2cm / 1/5" thick)120g(4 oz) mushrooms (, finely chopped)100gmushrooms (, small, sliced (decorating))8(1 oz) fetta (, crumbled)30g
16
Mediterranean:
17
Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
18
Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
19
Baking:
20
Bake ⏱️ 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
21
Sprinkle Mushroom quiche with fresh chives. Serve warm!
(10g) butter2 tsp(5 oz) bacon (, finely chopped)150g(15g) butter1 tbsp(4oz) baby spinach (, sliced 1/2cm / 1/5" thick)120g(4 oz) mushrooms (, finely chopped)100gchopped chives1 tbsp(1 oz) fetta (, crumbled)30g
Nutrition Facts
calories
78 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
115 mg
protein Content
3 g
cholesterol Content
40 mg
carbohydrate Content
1 g
saturated Fat Content
4 g
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