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
