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

    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!

    Ingredients

    • 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)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
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