Learn how to make perfect mini quiches with our easy recipe. And bring a little natural goodness to any summer picnic, party or buffet.
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:
1. 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.
2. 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 the tins in the fridge.
For the filling:
1. Next, 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.
2. 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.
3. 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.
4. Bake in a preheated oven at 200C /180C 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.
Learn more about the health benefits of eggs