No two mini quiche are created equal. I’ve been to parties where they were dry, overcooked or you can’t taste the filling as the ratio of ingredients were wrong. Over Christmas and through the party season my go to recipe has been a mini quiche recipe I’ve been making since I was a young bride. So for many, many, many years. Everyone loves them.
It’s a great way to use up any leftovers you have in the fridge. I’m looking at you Christmas ham, turkey, cream and roast veggies or use up those fancy wedges of cheese that are never quite eaten. If it’s for a party I will buy all new ingredients ….. but I always keep some puff pastry or shortcrust savoury pastry in the freezer for when guests arrive unexpectedly. You can also whip these up in a jiffy for breakfast, lunch, an entrée, canapés or for dinner with a fancy side salad. It really is a multi- purpose recipe that is fun and easy for the whole family to make.
Basic Mini Quiche Lorraine
3 – 4 sheets of frozen pastry (thaw slightly before cutting)
4 bacon rashers, diced
1 large onion, diced
1 cup of cream ( or the whole container if you want more filling and quiches)
I cup grated cheese
Pinch of salt and pepper
Italian herbs or any favourite herbs you have handy
Butter or oil spray to coat the patty pans
- Heat oven to 160 degrees (fan forced oven).
- Fry the bacon and onion in a pan.
- Cut rounds of pastry with an egg ring. These fit perfectly into patty pan holes.
- Place uncooked pastry rounds in prepared and greased patty pans.
- Mix cream and eggs in a bowl with salt, pepper and herbs.
- Top pastry rounds with a spoonful of bacon and onion mixture.
- Top with a sprinkle of cheese
- Using a spoon, fill the cases with egg and cream mixture.
- Bake for 10-15 minutes in the oven.
- You can use a knife to slip warm quiche from the patty pans or serve cold.
Replace the bacon and onion with roasted, diced sweet potato and goat’s cheese, try chopped ham and a cherry tomato or the lovely combination of diced turkey and spinach with a dob of cranberry sauce.
Be imaginative with your ingredients. These quiche will soon become a staple in your cooking repertoire. In restaurants in Paris we’ve had quiche with almonds and blue cheese, asparagus and Roquefort, rocket and prosciutto. It seems there is always something on hand to create a new quiche flavour. So give these a try.
I will often par-cook a batch and freeze them when they are cooled…. Just freeze in the tin. You can easily thaw them and serve cold or simply warm in the oven on nights where you are short on time or if you need to pre-prepare. I hope you find as many years of joy as myself and my family have had with this recipe and let us know what variations you come up with. Perhaps you have a foolproof recipe of your own to share with our SheSociety readers. Bon Appetit!
Freelance writer, wife and mother of three sons, occasional supply teacher and aspiring romance author, Michelle Beesley can be most often found in a coffee shop chatting with friends or beside a rugby field cheering on her favourite teams.
Michelle is a prolific—albeit reluctant—traveller, keen walker, bookworm and yoga enthusiast who loves anything pink or sparkly (including champagne!).