Updated: Jun 9, 2020
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.
What you need:
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
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:
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.
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.
Lightly grease a 12-hole bun/mince pie tin.
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.
Prick the bases with a fork and chill for 15. Preheat the oven to 200°C, fan 180°C, gas 5.
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.
Divide the onion and bacon (or leek) mixture between the pastry cases.
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.
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.