These mini quiches are perfect for buffet style parties and when hosting for family and friends. With Christmas around the corner why not try these savoury treats. They are rich, creamy and full of flavour and are sure to impress your guests.
These savoury mini quiches are made with soured cream instead of milk. The soured cream makes them delicious and creamy with a rich flavour that goes perfect with the bacon and onions. The base is light, crumbly and really does complement the flavours of the creamy filling.
This recipe makes 12 quiches so though they are mini they are not bite sized and are similar to the size of an unfrosted cupcake. Serve 2 each with a side salad for a balanced lunch or dinner. These quiches are very adaptable and you can experiment with many different fillings. You can add ingredients such as mushrooms, tomatoes, broccoli, salmon, spinach or whatever you feel like.
Ingredients for Mini Cheese Onion and Bacon Quiches
Shortcrust Pastry
- Plain flour – or all-purpose flour.
- Salt – use any cooking salt.
- Butter – I use unsalted. If using salted then don’t add salt to the pastry.
- Shortening – I use Trex or Crisco.
Filling
- Sunflower oil – or any oil for cooking.
- Onion – use a small chopped onion.
- Bacon – trim any fat and chop. You can use pork or turkey bacon.
- Eggs – use 2 mediums eggs.
- Soured cream – use fresh soured cream.
- Seasoning – salt and black pepper. Salt is optional.
- Cheese – I use mature cheddar. Grate the cheese.
- Parsley – use dried or fresh.
How to Make Mini Cheese Onion and Bacon Quiches
Make the Pastry
1. To a mixing bowl, add the flour and salt. Chop the butter into small cubes and add the butter cubes to the flour along with the shortening. Using your fingers, rub the butter and shortening into the flour until you have pea sized pieces of butter and shortening. Gradually add in the water and mix to a dough. Lightly knead until smooth then divide the dough into 3 equal pieces. Wrap each piece of dough in clingfilm or plastic wrap and place in the fridge for 30 minutes. While the dough is in the fridge lightly grease a 12-count muffin tin and set aside.
Cut the Pastry
2. Once 30 minutes has past, remove 1 piece of dough from the fridge and roll it out to around ½ cm or ⅕ of an inch thick and cut 4 circles using a 10cm/4-inch cutter. Gently press the cut circles into the holes of the muffin tray making sure to press the dough flat into the bottom, corners and up the sides. Repeat the process with the rest of the dough until you have 12 pastry cases in the muffin tin. Prick the bases of each pastry case with a fork and place them in the fridge for 15 minutes. Preheat the oven to gas mark 5/375oF/190oC.
Prepare the Filling
3. While they are in the fridge you can prepare the filling. Start by heating the oil in a frying pan then cook the onions and bacon on a medium heat for around 6 minutes. Cook until the onions are soft. Remove from the heat and allow to cool for 5 minutes. In a small bowl, mix together the eggs and soured cream. Sprinkle in a little salt and black pepper and mix until smooth.
4. Remove the muffin tin from the fridge and using a spoon, share the cooked onions and bacon between the 12 pastry cases. Sprinkle some grated cheese on top. Spoon the egg and sour cream evenly mixture between the 12 cases then sprinkle on the remainder of the cheese. Bake in lower part of the oven for 20 – 25 minutes. Once baked, the crust should be lightly browned and the filling set. Allow the quiches to cool in the tin for 10 minutes then gently remove them using a butter knife and transfer them to a cooling rack to cool down. You can serve them hot or cold.
Recipe Tips
- For this recipe you will need: 12 count muffin tin and a cutter measuring 10cm/14 inches.
- Butter should be used cold straight from the fridge.
- If you don’t want to use shortening then use 130g of butter alone.
Nutrition
Nutrition based on 1 serving - Calories: 249kcal | Fat: 16.8g | Saturates: 8.8g | Carbs: 16.2g | Sugar: 1.1g | Fibre: 0.9g | Protein: 7.7g | Salt: 0.55g.
Storage
These mini quiches can sit at room temperature for a few hours after baking. Once cooled store these quiches in the fridge in an airtight container and use within 3 days.
Recipes that may interest you!
- Quick Cheesy Baked Egg and Bacon Muffins
- Mushroom and Spinach Omelette
- Omelette with Ham Cheese and Red Vegetables
Mini Cheese Onion and Bacon Quiches
Ingredients
Shortcrust Pastry
- 260g plain flour
- ½ teaspoon salt
- 85g unsalted butter
- 45g shortening I use trex or crisco
Filling
- 1 teaspoon sunflower oil
- 1 small onion chopped
- 4 rashers bacon chopped
- 2 medium eggs
- 150ml soured cream fresh
- ¼ teaspoon salt optional
- ½ teaspoon black pepper
- 100g mature cheddar cheese grated
- ½ teaspoon parsley
Instructions
Make the Pastry
- To a mixing bowl, add the flour and salt. Chop the butter into small cubes and add the butter cubes to the flour along with the shortening. Using your fingers, rub the butter and shortening into the flour until you have pea sized pieces of butter and shortening. Gradually add in the water and mix to a dough. Lightly knead until smooth then divide the dough into 3 equal pieces. Wrap each piece of dough in clingfilm or plastic wrap and place in the fridge for 30 minutes. While the dough is in the fridge lightly grease a 12-count muffin tin and set aside.
Cut the Pastry
- Once 30 minutes has past, remove 1 piece of dough from the fridge and roll it out to around ½ cm or ⅕ of an inch thick and cut 4 circles using a 10cm/4-inch cutter. Gently press the cut circles into the holes of the muffin tray making sure to press the dough flat into the bottom, corners and up the sides. Repeat the process with the rest of the dough until you have 12 pastry cases in the muffin tin. Prick the bases of each pastry case with a fork and place them in the fridge for 15 minutes. Preheat the oven to gas mark 5/375oF/190oC.
Prepare the Filling
- While the pastry is in the fridge you can prepare the filling. Start by heating the oil in a frying pan then cook the onions and bacon on a medium heat for around 6 minutes. Cook until the onions are soft. Remove from the heat and allow to cool for 5 minutes. In a small bowl, mix together the eggs and soured cream. Sprinkle in a little salt and black pepper and mix until smooth.
- Remove the muffin tin from the fridge and using a spoon, share the cooked onions and bacon between the 12 pastry cases then sprinkle some grated cheese on top. Spoon the egg and sour cream mixture evenly between the 12 cases then sprinkle on the remainder of the cheese and some parsley. Bake in lower part of the oven for 20 – 25 minutes. Once baked, the crust should be lightly browned and the filling set. Allow the quiches to cool in the tin for 10 minutes then gently remove them using a butter knife and transfer them to a cooling rack to cool down. You can serve them hot or cold.
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