Sorry it’s been a bit quite around here lately…some crazy things happening around here and we’re still trying to find our feet. So what better way to put everything aside then to blog about food?! I feel like this is becoming my sanity lol a little place to just escape…once the kids are in bed…the house clean and the dishes done….
These bacon and cheese quiches are simple, tasty and a really nice alternative breakfast option then standard bacon and eggs. I am a fan and really enjoyed making them, however next time I don’t think I’ll make them at 11pm at night, for my team at work. Is that love or insanity? This is also a fun kids cooking project. Adults should cook bacon for little ones.
To make you’ll need:
4 sheets of puff pasty
4 rashers bacon (more if you are a lover of bacon)
1 cup milk
2 cups cheese
1 tbs Olive Oil
cookie cutter (bigger then the base of your muffin tin)
*This made 24 avenge size quiches. You can half the recipe for mini quiches or double for more!
To begin turn oven on to 200 degrees and grease muffin tins. I used spay oil.
Cut out your puff pasty bases. These will go into the muffin tin first and serve as a yummy base for your quiches. Make sure your pasty is defrosted so you can cut it out. Work semi-quickly so the pasty isn’t too soft you can’t work with it.
Cut up bacon and fry off in fry pan until cooked. While the bacon is cooking crack the eggs into a large mixing bowl, combine milk and whisk. Put aside
Remove bacon from pan and allow to cool. Once cooled divide bacon into muffin tins. You can add as much or as little as you like here as it will be your layer on top of the pasty.
Pour the egg/milk mixture in the muffin tins
I filled the egg mixture just above the pasty line, as the eggs will rise when cooking. Add cheese and shallots (if required) I made half and half.
Cook in oven for 10-15 minutes or until cheese has turned golden and the eggs are cooked through. I cooked mine for 15 minutes. Turn out onto a cooling rack and allow to cool.
Serve within 5 minutes if you are having them for breakfast/brunch (week night dinner?) as they will be light and fluffy with cheese everywhere! I allowed mine to cool for a good 10-15 minutes before putting in an air tight container and sticky in the fridge.
If re-heating make sure the centre is hot. These are great hot or cold and I didn’t give anyone food poisoning at work #winning. Have a coffee and sit and enjoy. These will be on regular weekend breakfast rotation