Peppadew Mini Quiches Food

MINI QUICHES WITH PEAS AND BACON

Steps:

• Preheat the oven to 375 degrees F.
• Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
• To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
• Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
• Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.

PEPPADEW MINI QUICHES

Steps:

• Make the crust by whipping the butter and cream cheese together until smooth. Add the flour and stir just until barely combined to form a dough. Wrap in plastic and refrigerate for 1 hour.
• Combine eggs, cream, salt, pepper, peppadews, & chives and beat until smooth.
• Preheat oven to 375 degrees.
• Remove crust from the fridge. Break off 2 tbsp of dough, roll into a small ball, and press into the cup of a mini muffin tin that has been sprayed with cooking spray. Repeat until muffin tin is filled.
• Spoon in some of the egg/peppadew mixture into each shell, and top with shredded cheese.
• Bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.

MINI QUICHES

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

MINI QUICHE

Steps:

• Cook the onion and bacon over a low heat until the onion is softened.
• Allow to cool a little.
• Mix together with the eggs, cream, cheese, parsley and salt and pepper.
• Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
• Use these to line a mini muffin pan.
• Place about 2 teaspoons of the egg and bacon mix in each pastry base.
• Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
• repeat with remaining pastry sheets and mix.