Delicious crowd pleasers for parties, picnics and buffets.
2 large happy eggs
2 packs of shortcrust pastry
1 tbsp sunflower oil
100g of smoked rindless streaky bacon, cut into 1cm slices
½ small onion, finely chopped
6 baby tomatoes, quartered
200ml half fat crème fraîche
50g cheddar cheese, finely grated
For the pastry:
- Roll the pastry into a ball and flatten it Lightly flouring a surface first, roll it out into approximately the thickness of a 50p coin.
- Use a biscuit cutter to cut out 6cm rounds, then line two shallow 12-hole bun tins with them. Press each round into the base and sides before chilling in the fridge.
For the filling:
- Heat the oil in a small non-stick frying pan and fry the bacon until it begins to crisp, stirring occasionally. Reduce the heat slightly, add the onion and cook for a couple of minutes more until softened, stirring regularly. Leave to cool.
- Whisk the eggs in a bowl until combined; try not to incorporate too much air. Stir in the crème fraîche, cheese and tomatoes. Add a good pinch of salt and plenty of freshly ground black pepper.
- Divide the bacon and onion mixture between the pastry cases and spoon a little egg mixture into each one, filling the case to the top.
- Bake in a preheated oven at 200°C /180°C fan for 18 to 20 minutes, or until the pastry is nicely browned and the filling has cooked.
These mini quiches are just as tasty hot or cold.