Gluten-Free Cheese & Bacon Mini Quiches
Simple and delicious mini gluten-free quiches that make great lunchbox additions, and are always a winner at parties.
Equipment
- 1 Mini Muffin Tin (24 holes)
Ingredients
- 1 tsp Olive oil
- 3 rashers Bacon, diced
- ½ Onion, diced
- 3 sheets Gluten-free puff pasty, frozen
- ½ cup Cheese, shredded
- ⅓ cup Milk
- 3 Eggs
- Salt & Pepper, to season
Instructions
- Preheat oven to 180℃/350℉.
- Heat 1 tsp Olive oil in a pan, and brown off the ½ Onion, diced and 3 rashers Bacon, diced then allow to cool.
- Using a circle shaped cutter (that is slightly bigger than your mini muffin tray), cut out 24 circles of your 3 sheets Gluten-free puff pasty, frozen. You may need a small dusting of gluten-free flour here.
- Lightly grease a mini muffin tray, and gently press your pastry circles into each hole.
- Spoon in the onion and bacon mixture into each hole, as well as a sprinkle of the ½ cup Cheese, shreddedto each.
- Combine the ⅓ cup Milk and 3 Eggs (and salt and pepper if using) in a small jug and whisk together. Gently pour the egg mixture into each pastry case, making sure not to overfill as the egg will rise as it cooks.
- Bake in the oven for 12-14 minutes, or until the quiches are golden brown and appear 'set' on top. Rest for a few minutes, before transferring them to a cooling tray.
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