Mini quiche with bacon
Votes: 3
Time: 1 hour.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
These bite-sized miniature versions of the French quiche Lorraine literally melt in your mouth. They're perfect for serving as a finger food appetizer. They'll look stunning on an appetizer table, and they're so delicious it's hard to stop at just one. These mini quiches are baked from store-bought dough in the cavities of a mini muffin tin. The layers are filled with crispy bacon bits, an egg mixture, sprinkled with chives, and baked until the filling is set.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (400 g) chilled pie dough (2 sheets)
- Flour, for work
- 4 slices of bacon
- 4 large eggs
- 1/4 cup heavy cream
- Chopped fresh chives, for sprinkling
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Recipes with similar ingredients: shortcrust pastry, eggs, cream, chives, bacon
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- On a lightly floured work surface, roll out 1 sheet of pie dough into a very thin circle, 14 inches in diameter. Using a 3- to 3-inch cookie cutter, cut out 12 circles. Repeat with the remaining sheet of pie dough. Press the circles firmly into each well of a 24-cup mini muffin tin (preferably nonstick). Lightly prick the bottom and sides with a fork.
- Bake the cakes until lightly browned, 12-15 minutes. Let cool slightly.
- Meanwhile, in a small skillet over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. In a bowl, whisk the eggs with the heavy cream and a pinch of salt and black pepper until well combined.
- Sprinkle bacon over the bottom of each crust. Pour the egg mixture over the top and sprinkle with chives. Bake until the egg mixture is set, about 15 minutes (it's okay if some of the egg oozes out). Let cool for 10 minutes, then remove from the pan.
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