With the summer holidays comes the opportunity to have lots of picnics and constant picking away at food from the boys. These quiches satisfy both. (and will also be popped into the lunchbox when Chalk goes back to school)
The following recipe makes 36 - they do freeze for later if needed.
I have used bacon, but it is easy to replace with finely chopped spinach, mushroom, or any other combination you want.
500g pack of shortcrust pastry
1 tbsp olive oil
150g bacon, finely shopped
1 onion, finely chopped
4 eggs, 2 whole and 2 yolks
200ml double cream
1 tbsp chopped parsley
100g cheddar cheese, grated (I use 50g white, 50g mature)
salt and pepper to season
Preheat oven to 180C/gas mark 4.
Set out three muffin trays (12 per tray = 36 quiche)
Roll out the pastry, as thin as you can without tears. Using a 3inch circular pastry cutter cut out as many circles as possible. Line the trays with the pastry circles, pressing them in gently to form small bowls, roll out remaining pastry and repeat.
Fill the pastry bases with baking beans and bake for ten minutes. If you want a golden crust remove the beans for the last couple of minutes.
While the pastry is baking heat the oil in a frying pan and cook the bacon and onion for 5 minutes, until crisp. Drain on a piece of kitchen paper.
In a large bowl whisk the eggs and egg yolks. Add the cream, parsley, cheese, bacon and onion. Mix together and season with salt and pepper.
Using a teaspoon fill the pastry bases with the filling and return to the oven for 10 minutes, or until the centre has set.
Enjoy warm or cold.