Ronnie’s Easy Recipes

Mini Quiche’s (ideal as a party food) favourite for young and old. 

Quantity 4 dozen (48) approx 

Preparation time 30 minutes 

Ideally bake ahead of the party as they freeze very well stacked in an air tight container for up to 4 weeks. 

5 eggs 

2 cups grated cheese 

1 medium/ large onion 

6 rashers ( strips) chopped bacon 

½ cup chopped fresh parsley 

2 tomatoes with seeds scooped out and flesh chopped finely 

1 cup milk 

Salt and ground pepper to season 

1 pkt ( 5 sheets) puff pastry 

Have a 1 dozen (12) muffin tray greased with either baking spray oil can or by greasing with buttered paper ready. 

In a large bowl beat the eggs together with milk, salt and pepper. Add finely chopped tomatoes, cheese, bacon, parsley etc! 

Use a round pastry cutter to cut pastry big enough to fit into the muffin tray with 1 cm going up the sides. When finished cutting all 12 pastry cases, place 1 tablespoon amount of the quiche mixture into the muffin/pattie tray. 

Place into a preheated oven at 180ºc for 15 minutes on fan forced or until lightly golden on top with egg mixture set. Using a knife to run around the edges of the pastry case, remove the mini quiches while still hot. Place on a cooling rack to cool. 

If you have 2 sets of trays bake both in oven together on separate shelves. While these are cooking be busy cutting the pastry for the next 2 dozen quiches. 

Handy Hints: As many people are now vegetarians I usually make at least 1 dozen of the 4 dozen quiches vegetarian by not putting the bacon into the mixture until I’ve placed the first dozen into the tray. To make it easier to identify when cooked, place a large sprig of parsley on top of only the vegetarian quiches. 

If only 2 dozen are required drop the recipe down to 3 eggs, ½ cup milk, 1 cup grated cheese, 3 strips bacon, ½ onion etc! 

On the day of the party, if frozen, remove from freezer at least 2 hours before needing to reheat. Place in a preheated oven 150ºc for 15-20 minutes on an oven tray.