Bacon and Egg quiches, muffins, pies and pies are always a big hit. These mini quiches are an excellent finger food or addition to the dinner plate. These are another one that you can add different flavours and spices to alter the taste and give an assortment of quiches.
3 eggs
4 rashers of bacon, diced
1 small onion or 1/2 large – diced (red is good if you want more colour)
2 tablespoons of tasty cheese, grated
salt and pepper, to taste
dash of thickened cream, optional
a sprinkle of fresh or dried parsley, optional
3-4 pre-made frozen puff pastry squares
Preheat your oven to 180 degrees C.
Lightly grease 2 pattycake pans (12 cups) with cooking spray or butter.
In a bowl, mix the eggs, bacon, onion, cheese, salt, pepper, cream and parsley (optional) with a fork until mixed together well.
Using an egg ring, glass or pastry cutter, cut circles out of the defrosted puff pastry and place into the greased patty cake trays (you can use muffin trays but the patty cake ones fit better).
Spoon the mixture into the pastry.
Bake in the oven for 15 – 20 minutes or until golden brown.
