Herby Bacon Quiche Cups
Course: LunchCuisine: Quiche and FrittataDifficulty: MediumServings
8
servingsPrep time
10
minutesCooking time
17
minutesTotal time
27
minutesIngredients
5 eggs
2 cups plain flour
2 tsp baking powder
2 tbsp margarine or butter
1 tsp mixed herbs
0.75 cup milk
0.25 Additional ¼ cup milk
1 onion chopped
4 mushrooms chopped
2 rashers bacon chopped
1 tbsp chopped parsley or chives
0.33 cup tomato sauce
Salt and pepper
Directions
- In a non stick pan cook onion, bacon and mushrooms until the bacon is starting to colour and the onions are soft. Set aside.
- While vegetables and bacon are cooking, prepare crust.
- In a processer place flour, salt, herbs and margarine or butter and pulse to combine.
- Add ¾ cup of milk and pulse until dough comes together.
- Roll dough on floured board until only a couple of centimetres thick and cut into 12 circles to line muffin pan cups.
- use a 425g tuna tin as a cutter.
- Whisk together eggs, ¼ cup milk, parsley, salt and pepper.
- Pour into pan with cooked bacon and cook for 1-2 minutes until eggs are just starting to set – this makes it easier to spoon the bacon and egg filling into the cups.
- Place a dollop of tomato sauce into the bottom of each cup and top with a spoonful of the filling. When all the cups are filled bake for 15 minutes or until cups are golden and filling is set.
- Serve hot or cold.