Mini quiche Lorraines
These tasty mini quiche treats are perfect for parties, picnics and lunchboxes.
- 300g shortcrust pastry
- 125ml Co-op fresh double cream
- 100g cheddar cheese
- 4 rashers unsmoked back bacon
- 2 medium eggs
- 1 onion, peeled and chopped
- Plain flour, for dusting
- Oil, for frying
- Salt & pepper
Heat your oven to 200c/180c fan/gas mark 6.
Roll out the pastry onto a floured work surface until thin and cut out small circles, which are 1cm wider in diameter than your mini tartlet tins.
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Line each tin with a pastry circle, pressing the edges right up to the sides of the tins. Line each pastry case with a piece of foil or parchment paper and weigh down with baking beans or uncooked rice.
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Bake in the oven for 10 mins, then lift out of the oven, remove the foil and beans, and bake for a further 5 mins.
Fry the chopped onion and bacon in the pan with a little light oil until crisp.
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Mix the bacon and onion with 50g of the cheese and divide the mix into each of the cases.
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Beat the eggs and cream together and then pour over the mix until each case is almost full. Scatter over the remaining 50g of cheese evenly.
Bake in the oven for 20 minutes until golden. Leave to cool on a safe surface and serve immediately or chill in the fridge until the next day.