Try this Bacon Mushroom Mini Quiches recipe, or contribute your own.
- Carbohydrate 33.508 g
- Cholesterol 145.6 mg
- Fat 48.8238 g
- Fiber 1.35000004768372 g
- Protein 51.2952 g
- Saturated Fat 28.65372 g
- Serving Size 1 1 (1070g)
- Sodium 1271.97 mg
- Sugar 32.1579999523163 g
- Trans Fat 2.49768 g
- Calories 775 calories
Step-by-step
- Preheat oven to 180C/160C fan-forced. Grease patty tins with non-stick cooking spray. Heat a large non-stick frying pan over medium heat. Spray with oil, add bacon and onion, and cook, stirring for 3-4 minutes or until golden. Add mushrooms and cook, stirring for 4-5 minutes or until soft and golden. Remove from heat, cool.
- Lay a sheet of filo on a clean work surface. Spray with oil. Place a second layer of filo on top. Repeat with spray and filo until there are six layers. Use remaining six sheets to form a second stack. Cut each stack into 12. Line the patty tins with squares of filo pastry, scrunching to make little cases.
- Using half the cheese, place a small amount into each pastry case. Add the chives to the bacon mixture. Divide evenly between the pastry cases. Whisk the eggs and milk in a large jug, season with salt and pepper. Pour egg mixture evenly between pastry cases. Scatter over remaining cheese. Bake for 30-35 minutes or until golden and crisp. Serve.
Building the Pastry Stack
Achieving a shatteringly crisp exterior relies entirely on how the filo sheets are handled. Spraying each individual layer with oil creates micro-barriers of fat between the sheets. As the oven heats the water content in the pastry, steam forces those layers apart, generating flaky separation rather than a dense, soggy shell. Pressing the stacked squares firmly into the greased patty tins ensures the pastry holds its structural integrity against the liquid filling.
Moisture Control in the Pan
Button mushrooms release substantial water when heated. Sautéing the chopped mushrooms until they turn thoroughly golden and soft evaporates excess moisture. Trapped liquid will bleed into the surrounding egg mixture during baking, preventing the custard from setting properly. Cook the bacon and onion first until rendered, then add the fungi to a dry frying pan to encourage browning.
Judging Visual Doneness
Bake the filled tins at 180C, or 160C for fan-forced ovens, for 30 to 35 minutes. Piercing the center is unnecessary when visual cues are clear. Watch for the cheese topping to turn deep amber and bubble actively. The pastry edges must appear rigid and deeply golden before extraction from the heat source.
