20 mini quiches.
This is a very easy recipe and the perfect finger food idea, it can be served warm and still very good at room temperature. It also makes a perfect appetizer. Very easy, but super tasty. The crust is puff pastry baked to golden, crispy and flaky perfection. Contrasting the soft savory custard filling.
Actually I just read those sentences again and it rhymes...
Very easy, but super tasty,
the crust is puff pastry...
This recipe is actually the mini version of my Healthiche Quiche recipe. The difference is that this is mini, not as healthy, and not as cheesy.
- 4 large eggs
- 3/4 cup milk
- 4 sheets frozen puff pastry (with Canola oil), defrosted
- 250g (a pack) of shredded tasty cheddar cheese
- 100g diced bacon
- 100g mushroom, roughly chopped
- 10 cherry tomatoes, halved
- Salt and pepper, to taste
Preheat your oven to 200°C (180°C fan forced).
Grease 20 holes of muffin tin with butter or alternatively, spray the muffin tin with oil.
Take a 10cm cookie cutter or any bowl with 10cm diameter and make 5 circles out of 1 sheet of puff pastry, getting a total of 20 circles. Line the muffin tin with these circles, making sure that it sticks to the bottom and the sides of the muffin holes, this is to ensure even cooking of the puff pastry. Set aside.
Put the diced bacon on a heavy skillet and bring to medium heat, cooking the bacon until the fat rendered down. You do not need any oil, as the bacon has enough fat (just like my belly).
Throw in the chopped mushroom and cook it until it's mellow, about 1 minute. Set aside and let cool completely.
Next, prepare the savory custard base. Get a mixing bowl and crack your eggs in it, whisking lightly. Pour in the milk and whisk until just combined. Put a pinch of salt and crack some pepper, to season.
In the muffin tin already lined with puff pastry, put in the cooled bacon-mushroom mixture, a tablespoon to each hole. Then, top with a tablespoon of cheddar cheese.
Now pour the savory custard to each hole, only until it covers all the filling. Top each mini quiche with 1 halved cherry tomato, pushing it a little bit in so that it lies flat on the quiche.
Bake in the preheated oven for about 25-30 minutes, or until golden brown, puffed and set.
Once you're done, put on a cooling rack to cool completely.
I put sprinkles of dried parsley while it's still hot so it will stick. It adds a pretty green color complimenting the red and yellow.
The golden brown color of the baked custard and the puffed pastry is very tempting. And plus, when you have bacon, cheese and puff pastry baking in the oven, you can't help but smell that mouthwatering smell coming out of the oven. But be patient for another 5 to 10 minutes, before you get your hands on this amazing babies.
yes, writing this post...