Mini Quiches Recipe

Close-up shoot of 8 mini quiches on a white plate

5 from 3 votes

Mini Quiches Recipe made with shortcrust pastry, eggs, milk and 3 delicious fillings: bacon and caramelised onions, cheese and mushrooms, and cheese and chives - a spectacular appetizer for every occasion. Quick and easy to make, these mini quiches are such a great party food that caters for all tastes and ages.

Prep Time30

Cook Time25

Total Time55

Course: Appetizer

Cuisine: International

Servings: quiches

Calories: 304kcal

Author: Daniela Apostol

Ingredients

2 ready-rolled shortcrust pastry
3 large eggs
1 cup milk
1 cup mushrooms
1 onion
1 cup bacon lardons
1 cup grated cheddar cheese
3 tablespoon chopped chives
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 clove of garlic
1 tablespoon fresh dill

Instructions

In a pan set over a medium heat, fry the bacon lardons until they are golden brown and crispy.
Remove them from the pan, and set aside.
Peel and chop the onion, and fry it in the same pan until it's golden - add some oil if there is not enough fat left from the bacon.
Remove from the heat, and set aside until the quiches are ready for assembly.
Heat up the oil in the frying pan, add the butter and allow it to melt, then add the mushrooms cut into quarters and fry until golden.
Add the peeled and chopped garlic and dill, give it a good stir, and set aside.
To assemble the quiches, roll the pastry, and use a large cookie cutter or a mug/glass to cut out circles - the mug I used has a diameter of 10cm/ 4 inches.
Fit each circle onto each hole of the muffin tin - I greased and floured the tin before adding the pastry to it.
Divide the bacon and onion between 4 pastry cases, the next 4 will be filled with cheese and mushrooms, and the remaining 4 with cheese and chive.
In a jug, beat the eggs well with the salt and pepper, add the milk, and beat again.
Pour the mixture over each quiche, then bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until the pastries are golden and the fillings are set.
To remove from the tin, run a sharp knife around each quiche, then should pop out easily.
Serve either warm or cold.

Notes

This recipe is a lot simpler than it might look. If you use ready-made pastry, that's half the job done for you. The only thing you need to remember is that meat cannot be used raw, as it won't have to cook and you will end you with uncooked/grease quiches -a big no no.

Also, mushrooms have to be cooked beforehand, otherwise they release too much water otherwise, and the quiches will end up being a big mess - again a big no no. Veggies like spinach or tomatoes could be used uncooked, but again, I would cook anything else just to be sure.

The pastry does not need to be prebaked like you'd normally do with a regular-sized quiche, the mini ones are small enough to cook well before the filling is ready. So, again, a quick easy job here.

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