Mini Bacon Quiches Recipes

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MINI BACON CHEESE QUICHE WITH PUFF PASTRY



Mini Bacon Cheese Quiche With Puff Pastry image

Make these tasty mini bacon cheese quiche snacks in mini muffin tins. Quick to make using pre-made puff pastry, serve for breakfast, lunch, dinner, or as appetizers.

Provided by Harriet

Categories     Breakfast     Sides     Snacks

Time 30m

Number Of Ingredients 9

3 sheets of frozen pre-rolled puff pastry 24cm (9.4 inches) thawed (or use homemade rough puff pastry (see notes below))
210 grams (7.5 ounces) bacon (fat and rind removed)
60 grams (3/4 cup) cheddar cheese (grated )
4 spring onions (finely sliced)
3 large eggs
2/3 cup cream
1/2 cup milk
1/4 teaspoon salt or to taste
Freshly ground black pepper to taste

Steps:

  • Heat a little oil in a medium frying pan and cook bacon until brown. When cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
  • Finely slice the spring onion and grate the cheese. Put these aside.
  • Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
  • Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
  • If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
  • Place the rounds in the cups of the prepared muffin tin. Carefully push the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin. Note: You don't need to blind bake the pastry before adding the filling.
  • Divide the onions, bacon, and cheese evenly between the pasty-lined muffin cups.
  • Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
  • Place in the preheated oven and bake for 20 minutes or until golden brown.
  • Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack.
  • Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 mini quiche, Calories 292 kcal, Carbohydrate 14 g, Protein 4 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 142 mg, Fiber 1 g, Sugar 1 g

MINI BACON QUICHES



Mini Bacon Quiches image

Bite-size and brimming with bacon and cheese, these melt-in-your-mouth tidbits are easy for guests to handle, and they look so colorful on a buffet. Nobody can stop with just one.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen.

Number Of Ingredients 12

1 package (15 ounces) refrigerated pie pastry
2 teaspoons all-purpose flour
1 egg, lightly beaten
1/2 pound sliced bacon, cooked and crumbled
1/2 cup ricotta cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 small onion, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon salt
Dash pepper
Dash cayenne pepper

Steps:

  • Sprinkle each pastry crust with 1 teaspoon flour; place floured side down on a lightly floured surface. Cut 12 circles from each crust, using a 2-1/2 in. round biscuit cutter. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray; set aside., In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoon of mixture into each prepared crust. Bake at 400° for 14-18 minutes or until filling is set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 163mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

MINI QUICHES WITH PEAS AND BACON



Mini Quiches with Peas and Bacon image

Provided by Molly Yeh

Time 1h

Yield 7 servings

Number Of Ingredients 11

6 slices bacon
5 eggs
1/2 cup heavy cream
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 cup frozen peas
3 ounces shredded Gruyere cheese
One 14.5-ounce package refrigerated pie dough
Nonstick cooking spray

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.

MINI QUICHES



Mini quiches image

Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them

Provided by Lulu Grimes

Categories     Afternoon tea, Buffet, Lunch, Snack

Time 1h20m

Yield Makes 18-20

Number Of Ingredients 8

300g shortcrust pastry
plain flour , for dusting
4 rashers back bacon , fat trimmed, chopped
oil , for frying
100g gruyère cheese , grated
2 medium eggs
125ml double cream
18-20 mini tartlet tins

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.

Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

MINI QUICHE



Mini Quiche image

Make and share this Mini Quiche recipe from Food.com.

Provided by JustJanS

Categories     Savory Pies

Time 22m

Yield 72 Mini Quiches

Number Of Ingredients 8

1 kg ready-rolled shortcrust pastry (6 sheets)
6 slices bacon, diced
1 onion, finely diced
6 eggs
1 cup cream
1 cup grated cheese
1 tablespoon chopped fresh parsley (I used dried)
salt & freshly ground black pepper

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.

MINI BACON QUICHES



Mini Bacon Quiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 24 mini bacon quiches

Number Of Ingredients 7

1 14-ounce package refrigerated pie dough (2 sheets)
All-purpose flour, for dusting
4 slices bacon
4 large eggs
1/4 cup heavy cream
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping

Steps:

  • Preheat the oven to 350˚. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork.
  • Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
  • Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined.
  • Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it's OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan.

MINI BACON QUICHE MUFFINS



Mini Bacon Quiche Muffins image

Mini bacon quiche muffins are a quick morning breakfast idea without the crust.

Provided by Lorena Sestayo

Categories     Crustless Quiche

Time 55m

Yield 12

Number Of Ingredients 9

12 slices bacon
½ medium onion, minced
3 cloves garlic, minced
1 cup 2% milk
5 large eggs
¼ cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
  • Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
  • Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
  • Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
  • Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
  • Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.7 g, Cholesterol 105.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 9.7 g, SaturatedFat 5.3 g, Sodium 319.5 mg, Sugar 1.5 g

MINI QUICHES



Mini Quiches image

Provided by Duff Goldman

Categories     appetizer

Time 1h45m

Yield 24 mini quiches

Number Of Ingredients 13

Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
2 sticks (1 cup) cold unsalted butter, cubed
Up to 1/2 cup ice water
4 ounces thick-cut bacon, diced
3 large eggs
1/2 cup whole milk
1 cup crème fraîche
Ground white pepper
1/2 cup grated fontina cheese
2 tablespoons chopped fresh chives, plus more for garnish
1/2 cup cream cheese, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
  • In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
  • Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
  • In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
  • To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
  • Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.

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