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Muffin Tin Mini Quiches - Simple Lunch Ideas

Who doesn't love a nice simple quiche? These 'Muffin Tin Mini Quiches' are perfect as a premade option not only for breakfast, but also served along a side salad for lunch or dinner!

Watch me make on You Tube !



Ingredients: Makes 12 

  • 6 x Middle Rindless Bacon
  • ½ x Cup Diced Onion
  • ½ x Cup Diced Capsicum
  • 7 x 600g Eggs
  • Dash Of Milk
  • Pinch Of Salt And Pepper
  • 3 x Sheets Of Puff Pastry
  • Muffin Tin
  • Spray Oil



    Method :

    1. Preheat oven 160 - 170c (fan forced oven).
    1. Separate and lay out 3 frozen puff pastry sheets to thaw.
    1. Dice bacon, onion & capsicum. Mix together in a  bowl.
    1. Whisk or beat with an electric beater - eggs, dash of milk and a pinch of salt/pepper.
    1. When pastry is soft enough (flexible in movement), cut each sheet into 4 quarters. 
    1. Spray muffin tin lightly with spray oil. Push each pastry square into each muffin hole gently, scrunch up edges like a rough pie crust.
    1. Fill each evenly with the bacon & vegetable mix. Poor beaten egg mix over top, just slightly under the top. Do not overfill otherwise it  will spill out while cooking.
    1. Cook on the middle rack, for approx 30 - 40 minutes, until pastry has risen and a golden brown. Be sure to check the egg is cooked through by poking the middle with a knife. Let rest in the muffin tin for 2 minutes and then remove each onto a cooling rack for the best result.


    Tip - These are perfect for freezing. Once cooled, store in a sealed container. When wanting to eat you can either defrost an hour before or do in a microwave. Then heat further in the oven on a low heat to crisp pastry again.