Mini Bacon & Cheddar Bites

There is something incredibly satisfying about the simplicity of a mini quiche. In my opinion, there’s also something about them that makes them 10 x more delicious than a larger quiche! These bacon & cheddar bites are no exception.

Ingredients

150g bacon

1/2 onion

2 eggs

1/2 cup cream

1 tbsp fresh thyme leaves

60g grated cheddar cheese

2 sheets puff pastry

Salt & pepper

1 tsp butter

2 x 12 patty cake pans

6.5cm round pastry cutter

Makes 24 mini quiches.

Method

1. Preheat the oven to 180 degrees (or 160 fan forced). Remove the puff pastry from the freezer and allow to thaw while you prepare your ingredients.

2. Add the onion and bacon to a stick blender (or food processor) and whiz for 3-5 seconds so that the bacon and onion are finely diced. If you don’t have one of these appliances, you can finely dice these ingredients with a knife.

3. In a jug, add the 2 eggs and gently beat them together. Stir in the cream, cheddar cheese, thyme leaves and a good pinch of salt and cracked pepper.

4. Lightly grease the patty cake tins with 1 tsp butter and a paper towel - this will ensure the mini quiches don’t stick when you remove them later.

5. Use the pastry cutter to cut 24 rounds of pastry out. You will need to re-roll the pastry when you can’t cut any more rounds out from it. Use a rolling pin to do this and make sure the pastry is nice and thin. Line the patty pans with the pastry rounds.

6. Add 1 tsp of bacon & onion mixture to each pastry round.

7. Divide the egg mixture between each quiche - they will be quite full but this is ok as they will set when placed in the oven.

8. Place the tins in the oven and bake for 20-25 minutes or until golden (time will depend on your oven).

9. Enjoy!!

TIPS: I make these using patty cake pan tins. You can absolutely use muffin or cupcake tins, but keep in mind that the amount of mini quiches you make will vary.