The beauty of this recipe is that you can adapt the ingredients to what you have in the fridge or cupboards. The only staple ingredients you need are butter, flour and egg.
To make the pastry you need
- 4oz plain flour
- 20z butter
- small amount of water
Mix the flour and butter together with your fingers until you have worked the butter into the flour. You will end up with a crumbly texture. Add a small amount of water to bind together before rolling out. If you add too much water, then pop a little more flour in to dry it out again.
As these are mini quiches, I didn’t even use a rolling pin to roll out saving time and washing up. I used a small cupcake tray as a base for my quiches. The depth will depend on how much filling you can add.
For the filling, I used bacon, but you can add anything you want.
- Two rashers of bacon, rind removed and chopped into small pieces.
- 2 eggs
- 2oz grated cheese
- mixed herbs
Chop the bacon and add a small amount to each quiche. Mix the egg and cheese together and fill each quiche to just below the level of the pastry. I added some mixed herbs to the top, and salt and pepper to taste.
Bake for 15 minutes at 180C. These quiches were gone within half an hour so I know they were tasty. Hubby is now asking me to make the large version so I’ll see how long that will last.