Mini Cheese, Bacon and Zucchini Quiches
Mini Cheese, Bacon and Zucchini Quiches
For the most part, the smaller your favourite dishes become, the easier they are to travel in a lunch box. Quick to cook and quick to eat, these mini quiches hit the snack spot perfectly.
Ingredients
- Frozen puff pastry sheets, thawed - 3
- Bacon rashers, diced - 3
- Brown onion, diced - 1/2
- Zucchini, grated - 1/4 cup
- Cheese, grated - 3/4 cup
- Eggs - 3
- milk - 1/2 cup
- oil - 1 teaspoon
Instructions
1. Preheat the oven to 190°C.
2. In a small frying pan, heat the oil. Fry off the bacon and onion until onion is soft and bacon starting to brown. Allow to cool slightly and mix in the grated zucchini.
3. Generously grease a 24 hole mini muffin tray. Using a round pastry cutter (a couple centimetres larger than the muffin holes), cut rounds of puff pastry. Push them gently into the muffin holes.
4. Using a teaspoon, divide the bacon mixture between each case. Top with a pinch or two of cheese.
5. Whisk together the eggs and milk. Gently pour the mixture between the quiche cases. Fill only to 3/4 full as the egg mixture will expand while cooking.
6. Bake for 15 minutes or until pastry is slightly golden in colour. Serve warm or cold.
