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Mini Quiches

Judy

Women's Weekly

These fillings quantities are each enough for about 36 quiches. They can be made well ahead and frozen. To serve, thaw and reheat for about 5 minutes on a tray in the oven.

For the pastry cases:

  • Ready-rolled puff pastry sheets
  • 1 egg lightly beaten
  • 2/3 cup thickened cream

Asparagus filling:

  • 1 bacon rasher, chopped finely
  • 310 gm can asparagus spears, drained and chopped
  • 2 green shallots, finely chopped
  • ½ cup grated tasty cheese

Mushroom filling:

  • 1 bacon rasher, chopped finely
  • 125 gms mushrooms, finely chopped
  • 1 tablespoon each of fresh chives, parsley

Smoky cheese and pumpkin filling:

  • 2 bacon rashers, chopped finely
  • 1 onion, finely chopped
  • 2/3 cup dry mashed pumpkin
  • 1 cup grated smoked cheese (King Island is the best)
  • Pinch nutmeg
Mountain

Use a 6-7 cm biscuit cutter to cut rounds from each sheet of pastry. Place pastry cases into lightly greased, shallow round-based patty pans. Spoon about 1 teaspoon filling (see below) into each pastry case, top with a teaspoon of the combined egg and cream. Bake at 350° for about 20 minutes, or until golden brown.

For the asparagus filling: fry bacon until crisp, drain on absorbent paper. Add to combined asparagus, cheese and shallots.

For the mushroom filling: fry bacon until crisp, add mushrooms, cook for a few minutes, add chives, parsley and cheese.

For the cheese and pumpkin filling: fry bacon and onion until bacon is crisp, drain. Stir bacon mixture into combined pumpkin, cheese, nutmeg.

ENTRÉES

PORK/BACON/HAM

1998