Mini quiches
Packed with our delicious dry-cured Baa Hill bacon and nutty Gruyère, these mini quiches are bite-sized showstoppers. Perfect for parties or picnics, they’re guaranteed to vanish in minutes. Make a batch and watch them go!
Preparation: 30 mins
Cooking: 20–25 mins
Makes: 18–20
Difficulty: easy
Ingredients
For the pastry:
- 250g plain flour
- ½ tsp salt
- 100g butter (very soft)
- 100ml cold water
(Use ready-made shortcrust pastry if you’re short on time)
For the filling:
- 1 tbsp olive oil
- 200g bacon, finely cubed
- 3 eggs
- 200ml single cream
- Salt and black pepper, to taste
- 100g Gruyère, grated
Recipe
- Start with the pastry by combining the flour and salt in a bowl. Add the softened butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Gradually add in the cold water until a dough forms. Wrap and chill in the fridge for at least 30 minutes.
- Preheat the oven to 200°C/180°C fan/gas 6.
- Heat the oil in a shallow pan and fry the bacon until crisp.
- In a jug, beat the eggs with the cream, and season with salt and pepper.
- Once chilled, roll out the pastry on a lightly floured surface. Cut into rounds to fit a greased muffin tin, pressing each one gently into place. Prick the bases with a fork.
- Add a few bacon pieces and a sprinkle of cheese into each pastry case. Pour in the egg mixture, filling each one just below the rim.
- Bake for 20–25 minutes, or until golden and set. Let the quiches cool slightly before removing them from the tin.
Enjoy them warm or straight from the fridge, paired with a crisp green salad and creamy coleslaw. Perfect for easy dinners, party platters, lunchboxes or picnic feasts.
Top tip: These mini quiches freeze beautifully, making them an excellent ‘emergency’ provision for unexpected guests. Just freeze once cooled, then reheat from frozen at 160°C until piping hot. (Best used within 3 months.)
Craving more ideas for your next party or picnic? Try our cheese & bacon muffins – another guaranteed crowd-pleaser!