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Little Quiches

Reduce your workload on the day by making the pastry shells for these quiches a week ahead.. Ben Dearnley & Cath Muscat

Little Quiches recipe, on MiNDFOOD.

Little Quiches

Makes 24

2 cups plain flour

2 tbsp parmesan, finely grated

1 tsp salt

125g butter, diced and chilled

1 egg

1–2 tbsp chilled water

2 rashers bacon, rind removed, finely diced

butter (extra), for frying

200g small Swiss brown or button

mushrooms, sliced

2 tbsp tarragon leaves, finely chopped

3 eggs

¼ cup pure cream

salt and pepper, to taste

12 small vine-ripened tomatoes

1 Put flour, parmesan, salt and butter in 
a food processor and pulse until mixture resembles fine breadcrumbs. Add egg and 
1 tbsp chilled water. Pulse until mixture just comes together, adding more water if required. Turn onto a lightly floured surface and knead until smooth. Form pastry into 2 discs. Wrap in plastic wrap and refrigerate for 20 minutes or until firm.

2 Preheat oven to 220C. Grease 2 x 
12-mould pattypan tins with butter. Roll 
1 piece of pastry out between 2 sheets 
of baking paper until 3mm thick. Using an 8cm round biscuit cutter, cut 12 circles from pastry. Line 1 prepared tin with pastry. Repeat with remaining pastry. Prick base of pastry with a fork. Put pastry-lined tins in freezer for 5 minutes. Bake pastry shells for 5–7 minutes or until light golden in colour. Cool.

3 Cook bacon in a non-stick frying pan over medium heat for 4–5 minutes or until crisp. Transfer to a plate lined with paper towel. Wash and dry pan. Add butter (extra) to frying pan. When melted add mushrooms and cook over medium-high heat for 5 minutes or until golden brown. Stir through tarragon. Cool.

4 Spoon bacon into 12 pastry shells. Put mushrooms in remaining 12 pastry shells. Whisk eggs and cream in a bowl. Season with salt and pepper. Spoon 2–3 tsp egg mixture over quiche filling. Put a small tomato on the top of each quiche. Bake for 10 minutes or until quiches are set and pastry is golden. Transfer quiches to a wire rack. Serve immediately.

Note: pastry shells can be made a week ahead if stored in an airtight container, or up to one month ahead if wrapped in plastic wrap and frozen

For Dixie’s cooking advice head to the Ask the Chef page.

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