Herby Bacon Quiche Cups

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.