• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!

• 3 sheets shortcrust pastry
• 3 eggs
• 2/3 cup cream (, heavy/thickened)
• 1/2 tsp salt
• Pinch black pepper
• 2 tsp (10 g) butter
• 150 g (5 oz) bacon (, finely chopped)
• 1/2 eschallot ((shallot/French onion), finely diced)
• 1/3 cup (30 g/1 oz) swiss or gruyere cheese (shredded)
• 1 tbsp (15 g) butter
• 120 g (4 oz) baby spinach (, sliced 1/2cm / 1/5 thick)
• 1 garlic clove (, minced)
• 1/2 cup (50 g/2 oz) swiss or gruyere cheese (shredded)
• 1 clove garlic (minced)
• 100 g (4 oz) mushrooms (finely chopped)
• 8 mushrooms (, small, sliced (decorating))
• 1 tbsp chopped chives
• 1/4 cup green olives (finely chopped)
• 1/4 cup sun dried tomatoes (finely chopped)
• 30 g (1 oz) fetta (crumbled)
• 1/4 cup (25 g/1 oz) swiss or gruyere cheese (shredded)

Click Here For Step-By-Step Instructions