ou prefer to cut the recipe down to serve 2 or
For the Quiche, break off the woody ends
Lightly grease an 8-loaf mini loaf pan. Line bottom and
Using a 6cm cookie cutter, cut out pasty, and line small flat bottomed cup cake tin tray with pastry (oil tray 1st). Should be enough for 24 quiche.
Fry bacon and place in pastry cases, put mozzarella on top of bacon.
Beat eggs together and add milk, cream, nutmeg, and plain flour. Mix together.
Pour small amounts of eggs mix into pastry cases until it is up to the top.
Top with dried chives.
Bake 20 mins until quiche has risen and looks golden.
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.
Preheat oven to 425\u00b0.
Cut pastry dough with fluted cutter about 1 1/4-inches in diameter, cut out 18 rounds.
Line 18 tartlet or mini muffin pans with dough rounds.
Break eggs into bowl, add nutmeg, salt and pepper and beat with fork until blended well. Continue to beat and add cream in a thin steady stream. Distribute bacon evenly among pastry lined pans, then pour in cream mix.
Bake until filling sets and crusts are golden, about 15 minutes.
Serve hot or warm.
ightly grease 24 mini tart tins.Lay the pastry sheets on a
Stir together cottage cheese and eggs.
Fold in sausage, Mozzarella cheese, pepperoni, ham, pepper, olives and Parmesan cheese.
Turn into partially baked pastry shell.
Bake at 350\u00b0 for 40 minutes.
Garnish as desired.
Serves 8.
f cheese for a crustless mini-quiche.)
Cover edges of pie
Line pie plate or quiche dish with pastry.
(May use frozen, deep dish pie crust.)
Prick bottom and sides of pastry with fork. Bake at 400\u00b0 for 3 minutes.
Remove and gently prick with fork. Return to oven.
Bake 5 more minutes.
Preheat oven to 375\u00b0F. Cut pastry into circles about 2 1/2 inches in diameter with a cookie cutter or small glass. Line two mini muffin pans with pastry circles and chill until ready to bake.
Heat oil in a frying pan and saute bacon, onion and rosemary for 3-4 mins until golden. Whisk together eggs and cream and season to taste.
Divide bacon mixture among crusts, fill with the egg mixture and bake for 20-25 mins until golden and puffed.
Line a 9-inch quiche dish with pastry; trim excess pastry around edges.
Prick bottom and sides of pastry with a fork.
Bake at 400\u00b0 for 5 minutes; remove from oven and gently prick with a fork.
Bake an additional 5 minutes.
Line a 9-inch quiche pan with pastry.
Place a piece of buttered foil, buttered side down, over pastry.
Gently press into pastry shell.
Cover foil with a layer of dried peas or beans. Bake at 400\u00b0 for 10 minutes.
Remove foil and peas.
Prick shell and bake 3 to 5 minutes, until light brown.
Cool.
Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick
Line a 9-inch quiche dish with pastry.
Trim excess pastry around edges.
Prick bottom and sides of pastry with a fork.
Bake at 375\u00b0 for 10 minutes.
Let cool.
Cook meat until brown and onion until tender.
Sprinkle meat mixture into pastry shell.
Top with green chiles and cheese.
Combine last 4 ingredients, mixing well. Pour into pastry shell.
Bake at 375\u00b0 for 35 minutes or until set.
Line a 9-inch quiche dish with pastry.
Trim excess pastry around edges.
Bake at 400\u00b0 for 10 minutes.
Prick the shell and bake 5 more minutes.
In a 9-inch quiche dish, prick pastry bottom and sides with a fork.
Bake at 400\u00b0 for 3 minutes.
Remove from oven and prick with fork.
Bake 5 minutes.
Cook spinach and drain.
Combine spinach and remaining ingredients in mixing bowl.
Pour into pastry shell.
Bake at 350\u00b0 for 30 to 35 minutes.
Line 9-inch quiche pan with pastry and trim off excess edge of pan.
Place a piece of aluminum foil (buttered side down over pastry).
Gently press into pastry shell.
This will keep the sides of shell from collapsing.
Cover foil with a layer of dried beans or peas.
Bake at 400\u00b0 for 10 minutes.
Remove foil and peas.
Prick shell and bake 3 to 5 minutes more or until slightly brown.
Cool.
Line a 9-inch quiche dish with pastry.
Trim excess pastry around edges.
Prick bottom and sides of pastry with fork.
Bake at 400\u00b0 for 3 minutes; remove from oven and gently prick with a fork.
Bake an additional 5 minutes.
Line a 9 inch quiche dish with pastry. Prick bottom and sides of pastry with a fork. Bake at 400\u00b0 for 3 minutes; remove from oven and gently prick with fork, bake an additional 5 minutes. Set aside.