How To Cook Mini Quiche
Just grease a ramekin and bake with remaining filling for a crustless quiche or make extra mini quiche using leftover pastry.
How to cook mini quiche. To assemble the mini mushroom quiche place one tablespoon of cheese into 12 of the mini muffin cups. They are best fresh and hot from the oven as the bread is toasted making the texture delightful. You can pretty much add what you like to this recipe.
Meanwhile fry the bacon in a little oil until crisp. Use these to line a mini muffin pan. All in one bowl quiche that forms its own base while cooking.
Bake for 10 mins then lift out the foil and beans and bake for another 5 mins. Bake in a moderate oven for about 12 minutes per tray or until puffed golden and set. Instructions preheat oven to 375ยบ f.
Spray mini muffin tin with nonstick cooking spray set aside. 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. Serve warm or at room temperature.
Storage keeps perfectly in the fridge for 3 to 4 days reheat 5 minutes in the oven at 180c 350f. To serve these mini quiches remove them from the pan and place on a serving plate. Passed on to me by my mother this is adaptable to use any leftovers.
Allow to cool for 5 minutes before removing from the pan. Divide between the muffin tins. In a medium bowl combine milk eggs mustard and pepper.