Recipe Index

Ingredients

• 3 sheets shortcrust pastry
• 3 eggs
• 2/3 cup cream (, heavy/thickened)
• 1/2 tsp salt
• Pinch black pepper
• 2 tsp butter
• (5 oz) bacon (, finely chopped)
• 1/2 eschallot ((shallot/French onion), finely diced)
• 1/3 cup (1oz) swiss or gruyere cheese (, shredded (Note 2))
• 1 tbsp butter
• (4oz) baby spinach (, sliced ¼ in / 1/5" thick)
• 1 garlic clove (, minced)
• 1/2 cup (2oz) swiss or gruyere cheese (, shredded (Note 2))
• 1 tbsp butter
• 1 clove garlic (, minced)
• (4 oz) mushrooms (, finely chopped)
• 8 mushrooms (, small, sliced (decorating))
• 1/2 cup (2oz) swiss or gruyere cheese (, shredded (Note 2))
• 1 tbsp chopped chives
• 1/4 cup green olives (, finely chopped)
• 1/4 cup sun dried tomatoes (, finely chopped)
• (1 oz) fetta (, crumbled)
• 1/4 cup (1oz) swiss or gruyere cheese (, shredded (Note 2))

Method

1. Heat the oven to 350°F, spray two standard muffin tins with oil, cut 24 rounds from the shortcrust pastry sheets with a 3 to 3¼ in cutter, and press a round into each hole with no air trapped underneath.
2. Prick each pastry base four times with a fork and blind bake the shells for 5 minutes, just until a skin forms on the surface, pressing down any bubbles before letting the shells cool.
3. Whisk the eggs with the cream, the 1/2 teaspoon of salt and a pinch of black pepper to make the custard that fills every quiche.
4. For the bacon filling, melt 2 teaspoons of butter and cook the chopped bacon for 2 minutes, add the diced eschallot and cook until the bacon turns light golden, then spoon a pinch of shredded cheese and a teaspoon of the bacon mixture into shells and pour custard over to the top.
5. For the other fillings, wilt the sliced baby spinach with garlic in butter for 1 minute, or cook the finely chopped mushrooms with garlic in butter for 2 minutes until their edges colour, or toss the green olives, sun-dried tomatoes and crumbled feta together, then fill the remaining shells the same way with cheese first, a teaspoon of filling, and custard to the rim, laying sliced mushrooms on the mushroom ones.
6. Bake all the mini quiches for 20 minutes until their surfaces are light golden and puffed, scatter chopped chives over the mushroom batch, and serve the quiches warm as they settle.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data