19 July, 2015
Bacon & Mushroom Mini Quiches
Bacon & Mushroom Mini Quiches
Makes: approximately 48
Ingredients:
- 4 sheets frozen shortcrust pastry, defrosted
- 1 onion, finely chopped
- 200g mushrooms, finely chopped
- 200g diced bacon
- 1 cup grated cheese
- 3/4 cup wholemeal plain flour
- 12 eggs
- 150g sour cream
Method:
- Preheat the oven to 180 degrees Celsius.
- Place all the ingredients except eggs and sour cream into a large mixing bowl and mix well.
- In a separate mixing bowl crack all the eggs and add the sour cream with salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined.
- Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused. To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs.
- Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well. Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl.
- Bake for 15-20 minutes until golden brown on top.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.