For a large version use the pastry to line a 22cm tart tin. Prick the base with a fork, roughly line with baking parchment and fill with baking beans. Bake blind for 10 minutes at 200C/fan oven 180C/gas mark 6, remove the paper and beans and bake for another 5 minutes or until the pastry looks dry and just set – it doesn’t need to be golden as will continue cooking with the filling. Fill with the egg mixture, top with the remaining cheese and bake for around 45 minutes or until set and the pastry is crisp.
- Prep Time: 30 min
- Cooking Time: 25 min
- Difficulty: Medium
- Makes: 12 mini quiche
- 1 x quantity of Homepride shortcrust pastry
For the filling
- 2 tsp vegetable oil
- 4 spring onions, chopped
- 75g lean bacon, chopped
- 2 eggs, beaten
- 150ml single cream
- 75g grated Gruyere or strong Cheddar
- 2 tsp fresh thyme leaves plus extra for scattering
- Roll out the pastry to around 1cm thickness and use a fluted cutter to cut as many rounds as you can. Reroll the trimmings to make 12 rounds. Carefully line a 12 hole shallow bun tin with the pastry, gently pushing it down so that there is no trapped air. Chill until required.
- Preheat the oven to fan oven 200C, 180C, gas mark 6. Heat the oil in a frying pan and when hot add the spring onions and bacon and cook for around 5 minutes until browned. Set aside.
- Beat the eggs together with the cream, half the cheese and the thyme leaves. Season with some salt and pepper and stir in the bacon and onion mixture. Spoon into the pastry cases, top with the remaining cheese and bake for 20-30 minutes until the mixture is set and the pastry crisp. Remove from the oven and leave to cool in the tin.