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Mini Quiches

Updated: Jun 9

Some times you forget how good things are. These mini quiches won't hang around long, delicious warm, straight from the oven I think its the its the extra cheese that makes them taste so good. I also used Glastonbury Twanger which is definitely a Cheddar worth trying.



Makes 12


What you need:

Quiche Lorraine

  • 150g plain flour, plus extra for rolling

  • 75g cold butter or block margarine (keep it in the fridge until we are ready to start) plus a little for greasing in some greaseproof paper or kitchen paper

  • 3-4 tbsp cold water

  • 1 tbsp olive oil

  • 1 small onion

  • 5 rashers back or streaky bacon (150g) 

  • 1 medium egg

  • 125ml milk

  • 50-75g Cheddar cheese (gruyere and Parmesan also work well)

Leek and Cheese

Replace the bacon with 1 medium sized leek & add 1 tsp fresh or 1/2 dried thyme


What to do:

  1. Put the flour and a pinch of salt into a bowl and stir in the butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

  2. Stir in the water 1 tablespoon at a time and mix to a dough. Knead gently until smooth. Wrap in cling film and chill for 30 mins.

  3. Lightly grease a 12-hole bun/mince pie tin.

  4. Roll out the pastry on a lightly floured work surface. Cut out 12 circles using a 7cm pastry cutter. Gently press each round into the holes of the bun tin.

  5. Prick the bases with a fork and chill for 15. Preheat the oven to 200°C, fan 180°C, gas 5.

  6. For the filling, heat the oil in a frying pan and fry the onion and bacon for 5-6 mins until the onion is soft. Cool for 5 mins. If you are using leek then fry the leek and onion for 5-6 minutes until softened and caramelised, stir in the thyme. Cool slightly.

  7. Divide the onion and bacon (or leek) mixture between the pastry cases.

  8. Beat together the eggs and milk in a jug and season with salt and freshly ground black pepper. Pour the mixture into the pastry cases. Top with the cheese.

  9. Bake in the preheated oven for 15-20 mins until set and golden. Serve warm or cold.

Steph's Top Tips

  • Have everything weighed out before you start and preheat the oven to 200C, fan180C, gas 6

  • Make sure the butter and water are really cold, chill in the fridge before using.

  • Always roll your pastry in one direction.

  • Use a jug to put the milk and egg mixture into the pastry cases.

STAR BAKES




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