Mini Cheddar Bacon Quiche
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Simple mini cheddar bacon quiche in a flavour combination to please everyone at any party. Frozen puff pastry can make them even quicker and easier.
We made these mini bacon quiche as hors d'ouevres when friends came over for the evening a couple of days ago. They are also great with a side salad as a great lunch idea. The secret to these rather unassuming little quiches is the sour cream pastry which definitely sets them apart from other recipes you may have tried.
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Mini Cheddar Bacon Quiche
Simple mini cheddar bacon quiche in a flavour combination to please everyone at any party. Frozen puff pastry makes a perfectly acceptable substitute for the sour cream pastry in this recipe.
Ingredients
For the Sour Cream Pastry
- 2 ½ cups flour
- 1 cup very cold butter, cut in small pieces
- ¼ cup sour cream
- ¼ cup cold water
- ½ teaspoon salt
For the Quiche Filling
- 6 large eggs
- ¼ cup sour cream
- ¼ cup whipping cream
- 2 cloves minced garlic
- 1 cup grated aged cheddar cheese
- ⅛ teaspoon freshly grated nutmeg
- Salt and pepper to season
- 6 slices crisp cooked smoked bacon, chopped
Instructions
For the Sour Cream Pastry
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough out to about ¼ inch thickness and cut into about 5 inch squares.
Gently press the squares of dough into 12 large muffin cups leaving the corners of the dough hanging out of the muffin cups. Place in the fridge for 20 minutes before filling.
For the Quiche Filling
Equally share the bacon, minced garlic and half the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.
Whisk together the eggs, sour cream, whipping cream, nutmeg, salt and pepper and pour into the muffin cups.
Top with the remaining cheese and bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set. Garnish with herb sprigs.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
12Serving Size
Amount Per Serving Calories 382Total Fat 28gSaturated Fat 16gUnsaturated Fat 0gCholesterol 151mgSodium 404mgCarbohydrates 20gProtein 9g
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Hi Chef - I was wondering how these come out of the pan when they are baked.
Yours all have the pretty corners in tact and I fear they would break and crumble when removing them. Should I be afraid?
Alicia
No fear necessary, they slip out of the muffin pans very easily. Never had a problem. B.
I'm making these for my husband on Saturday. They look so yummy.
how do you print recipes on this blog?
thanks
To print recipes, my suggestion would be to copy and paste the recipe into a word processing program like Word or even Wordpad and print from there. You may have to change the font color to black for best results.
Barry - I'd like to make these as tiny hors d'oeuvres. Would this recipe work well for using a 24-mini-muffin pan, or do you think I'd need to modify amounts? If so, how?! Thanks!!
Kinda depends on the size of the pans but I would guess this recipe should make at least 24 minis. Probably more if you have small pans.
I made these over the weekend for a party and they turned out really well. I did use the mini cupcake pan (24 cupcakes) which made getting the dough in there difficult, but they were delicious. Love the recipe and intend to make them again - but probably will use the regular cupcake pans! 😉 Thanks!
Made these in small foil pie pans (made 8). Same recipe for pastry but doubled the filling recipe. We had them as individual breakfast pies. Delicious!