Delicious Mini Quiches Recipe: Quick and Easy Bite-Sized Delights

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2. what are quiches? quiches are delicious creations in french cuisine that consist of a rich, savoury custard filling inside a pastry shell. the most common type of pastry shell used for quiches is a flaky and buttery pie crust (although shortcrust pastry or puff pastry is also used). the custard filling is a combination of eggs and cream – but that’s just the foundation and it can have various combinations of flavours. quiches are one of those wonderfully versatile treats that can be customised with a wide range of ingredients. while there are a lot of varieties already, there’s still a possibility to get creative with it and make your own version. some varieties include quiche lorraine (uses bacon), spinach and garlic quiches, mushroom quiches or even mediterranean-inspired quiches filled with sun-dried tomatoes, olives and feta cheese. sounds delicious, right? let's not delay in learning how to make mini quiches – it's time to dive into our easy mini quiche recipe.

3. recipe for mini quiches Total Servings:- 12 Preparation Time:- 20 Minutes Cooking Times:- 15 - 20 minutes Nutritional Value:- 97 calories, 8g fat, 3g carbs, 3g protein Recipe Category:- Appetiser Cuisine:- Australian equipment: mini muffin baking pan fork round cutter pan bowl below are all the ingredients used in our mini quiches recipe. ingredients 2 shortcrust pastry sheets 2 eggs ¼ tsp salt ¼ tsp black pepper 1 tsp butter 1/3 cup heavy cream 1/3 cup grated gruyere or swiss cheese ½ cup diced bacon 1 finely chopped small french onion cooking spray or butter for greasing here’s our detailed recipe for mini quiches lorraine. instructions preheat oven: begin working on the mini quiches recipe by preheating your oven to 190°c and grease a 12-cup mini muffin pan with cooking spray or butter. prepare the pastry: roll out the shortcrust pastry sheets on a floured surface. use a round 8 cm cutter or a glass to cut out 12 circles slightly larger than the muffin cups. gently press each pastry circle into the greased muffin cups. using a fork, make some pricks in their base to prevent the formation of bubbles in the dough, during blind baking (crucial step in any mini quiches recipe). alternatively, you can use pie weights or uncooked rice. bake the crust: set them up for 5 minutes of blind baking (bake only until the surface looks partially cooked) and then take it out of the oven. now, lower the oven temperature to 180°c. prepare the foundation mixture: get a bowl for this and whisk together the eggs, cream, salt and pepper until well combined. prepare the lorraine filling: the butter needs to be melted, so pour it into a pan set over medium-high heat. sauté the bacon for a couple of minutes. this is followed by adding the onion and cooking until the bacon looks cooked (and light golden) and the onion is translucent. then, get the contents into a bowl. fill the mini quiche cups: begin by adding a pinch of cheese to each quiche crust. follow this with 1 teaspoon of the filling and then 1 tablespoon of the foundation mixture, filling it up almost to the brim. bake: we’re almost done with our mini quiches recipe. just place the muffin pans in the preheated oven and bake for about 30 minutes – usually enough for the quiches to set, with golden-brown tops. cool and serve: allow the mini quiches to cool a little. gently loosen them from the muffin cups using a small knife or spoon and transfer them to a serving platter.