Mini Cheese Onion and Bacon Quiches
These mini quiches are perfect for buffet style parties and when hosting for family and friends. Made with cheddar, onion, bacon and soured cream for a rich creamy flavour.
Servings: 12 servings
Calories: 249kcal
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.