Mini Quiches
Delicious little quiches that I once made in a cooking class. I usually make double the recipe.
Delicious little quiches that I once made in a cooking class. I usually make double the recipe.
- Carbohydrate 9.82697424234611 g
- Cholesterol 27.5399999985911 mg
- Fat 12.550826262214 g
- Fiber 0.338749998807907 g
- Protein 3.89564015145751 g
- Saturated Fat 3.31069618661209 g
- Serving Size 1 1 Serving (42g)
- Sodium 131.57093434258 mg
- Sugar 9.48822424353821 g
- Trans Fat 0.818485681796919 g
- Calories 168 calories
Step-by-step
- Preheat oven to 200 degrees celsius. Lightly spray 2 patty pans with cooking oil
- Using a round cutter, cut 24 circles from the pastry sheets and put into patty tins
- Finely chop bacon and spring onions and sprinkle into pastry cases. Divide cheese evenly into pastry cases
- In a small jug, combine egg, milk and cream, beating well with a fork
- Pour egg mixture evenly into pastry cases, taking care not to overfill them
- Bake for approx 12-15min or until golden brown on top
- Cool on a wire rack
Pouring the liquid custard into the pastry cases demands absolute precision to avoid soggy crusts and rubbery eggs. Whisk the single egg, three tablespoons of milk, and two tablespoons of cream thoroughly in a jug before distributing it. If the fat and proteins remain unblended, the custard will separate during baking at two hundred degrees Celsius. Shortcrust pastry requires a steady oven heat to render its internal fats quickly, creating flaky layers rather than a greasy film against the metal patty pans. Cut twenty-four rounds using a sharp circular cutter that matches the exact diameter of the pan cavities to ensure a snug fit. Finely mince the two bacon rashers and single spring onion so they distribute evenly across the small volume without tearing the delicate dough bases. Sixty grams of grated cheese provides enough structure to bind the fillings as the dairy proteins coagulate. Watch the surface closely between twelve and fifteen minutes until the pastry rims turn deeply golden and the centers puff slightly. Cool the baked pastries entirely on a wire rack to stop residual steam from softening the bottom crusts. Individual egg tarts trace their lineage to medieval European custard pies, adapted down to bite-sized proportions for modern gatherings.
