Mini Quiches

Source & History

• This might be the closest to an 'original' recipe that I contribute to this collection. I wanted to make little one-bite quiches and couldn't find a recipe that did exactly what I wanted, so after a few sessions of trial-and-error, this is what I came up with. We have these on Christmas Eve every year along with Sausage Rolls and pies.

Notes

• Your egg mixture should resemble one that you would use for scrambled eggs or French toast.
• I put only a little salt in the egg mixture (because I'm using bacon which is already salty) and lots of freshly ground pepper
• I have been using the puff pastry sheets with lower fat content for the last few years (and low fat cheese).
• I always use short-cut bacon to reduce fat content.
• The pan I use has holes with an upper diameter of 6cm.
• I freeze these after they are cooked and just warm them up when I want them, however they are nicer freshly cooked. I haven't figured out how to freeze them uncooked - you'd need to freeze them in the baking trays and then take them out after they were frozen to store them (unless you have lots of room in your freezer).