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Mini Egg And Bacon Quiche. Ingredients 1 teaspoon olive oil 4 rashers bacon, finely diced 1/2 onion, finely diced 4 sheets puff pastry, frozen 1 cup tasty cheese, grated 1/2 cup milk 4 eggs Sprinkle over the diced crispy bacon and grated cheese.
Mini Egg & Bacon Quiches with Puff Pastry Bake Play Smile from bakeplaysmile.com
Preheat your oven to 375°f. In each pie crust, place an equal amount of spinach, bacon, and cheese. Bake for about 20 minutes, or until the eggs are set in the middle.
Drain The Bacon Bits On A Paper Towel.
Cook your bacon until crisp and then crumble to use as a filling later. In a medium sized bowl, whisk eggs. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
Divide The Mixture Between The Tortilla Boats.
Sprinkle over the diced crispy bacon and grated cheese. Using a seven centimetre round pastry cutter, cut 24 rounds of pastry from the thawed sheets and gently press into each tin cavity. Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy.
Bake For Approximately 1 Hour Or Until Quiche Has Set.
Remove from heat and drain on paper towels. Cook the onion and bacon in a pan and combine the eggs and cream, salt and pepper in a jug. Cook bacon (or other fillings):
Crumble Bacon And Set Aside.
Cook the bacon in a skillet over medium heat until crisp. Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Place them in the min tins and press down gently.
Give It A Quick Mix To Combine All Ingredients.
Grease two 12 hole, shallow round based patty pan tins (not muffin tins). Cool in pan 10 minutes. Bake for 13 to 15 mins or until lightly browned.
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