Puff Pastry Mini Quiche Food

MINI QUICHE

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
• Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
• Press into muffin tin, making sure there's no air underneath the pastry.
• Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
• Remove from oven and let cool - pastry should be partially cooked on surface only.
• Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
• Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
• Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.
• Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
• Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
• Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
• Sprinkle Mushroom quiche with fresh chives. Serve warm!

PUFF PASTRY MINI QUICHE

Steps:

• Pre-heat the oven to 180 °C (356F)/160 °C fan forced. Lightly grease muffin trays (enough to make 24) with oil spray.
• Place the thawed shortcrust pastry onto a clean bench and use a 8cm round cutter (or measuring cup) to cut the pastry into 24 circles.
• Gently press the pastry into the muffin trays. Bake for around 5-8 minutes, until the pastry gets a thin skin. Remove from the oven. Gently (and carefully) press down any large bubbles in the pastry.

MINI QUICHES WITH A PUFF PASTRY CRUST

Steps:

• Preheat oven to 375°F. Prep two muffin trays by greasing the muffin cups with nonstick cooking spray.
• With a rolling pin on a lightly floured surface, flatten out the puff pasty sheets to about 1/8 inch thick, shaping the dough into a large rectangle about 16 inches wide and 12 inches long. Cut the pastry sheet into 12 even squares using a sharp knife. Repeat with the other puff pastry sheet.
• Line the greased muffin cups with one square of dough each, pushing the dough down into the bottom of the tin. The corners should poke out of the pan.
• Heat the olive oil in a medium-sized skillet over medium-high heat. Saute the onions and garlic until the onions turn translucent. Add the spinach, and sautee until the leaves wilt and become tender. Season to taste with salt and pepper. Set aside and let cool slightly in the pan.
• In a medium bowl, whisk together the milk and eggs. Stir in the cheese.
• Evenly divide the spinach mixture between the pastry-lined muffin cups. Spoon the egg mixture over the spinach, filling about 2/3 to the top.
• Bake 35-45 minutes, until the eggs are set and the crust has browned.
• Remove from the oven and let cool 10 minutes in the pan before removing and placing them on a wire rack to cool for another 15 minutes. Serve warm.

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.

PUFF PASTRY QUICHE LORRAINE

Steps:

• Set oven to 425 degrees (will reduce oven temperature later).
• Prepare a 9-inch (deep-dish) pie plate.
• In a frypan, melt butter and saute onion and garlic (if using) until soft.
• In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
• Roll out pastry to fit the pie plate.
• Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.
• Carefully pour the egg mixture on top.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.

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.