Tuesday, July 14, 2009

Mini Quiches

These little quiches are lovely for brunch or lunch and can even go in the kids lunch boxes the next day. I just used my normal quiche recipe that I use for larger quiches. The egg mix is always changing when ever I make a quiche. You can add whatever bits and pieces to flavour your quiche, cherry tomato on the top, chopped asparagus or mix up a bit of chopped spinach, what ever you have in your fridge.

Mini quiches

6 Eggs whisked
3 slices Bacon chopped, fat removed
2 shallots chopped
125 grams grated colby cheese
125 ml Cream or sour cream
125 ml Milk
2 tablespoons cottage cheese
3 sheets Frozen puff pastry thawed
Extra virgin olive oil

Preheat oven to 220°C/430°F. Thaw the puff pastry separately on the bench on it's plastic. Grease a 12 muffin tray pan with oil, I used olive oil. Cut out circles in the pastry the size of a ramekin. You want them big enough to fit your muffin tray sections with the edges a little higher than the muffin cups so it's easier to get them out when they're cooked. Cut a little triangle out of the circle to make it easier to fit into the muffin tin. Any left over pastry can be added together, kneaded and rolled out to make more quiches.

Shape the pastry into the muffin tins and press down to seal the cut pastry.

Cook up the finely chopped bacon and then add the chopped shallots. Put them aside. Combine beaten eggs, milk, cream or sour cream, cottage cheese and season with salt. Add half of the bacon and shallots (save some to sprinkle on top of quiches) and all the grated cheese. Spoon evenly into the pastry and sprinkle with remaining bacon and shallots.

Cook in the oven until the eggs are set and pastry is cooked and puffed. Approximately 10 to 15 minutes. The eggs will rise while they cook and then settle down when out of the oven. Don't they look scrumptious all puffy and golden!

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