These quiches can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator. They can be frozen in single layers for up to 2 months. Reheat in a moderate 180°C (350°F) oven.
ingredients
makes 24
3 sheets ready-rolled shortcrust pastry, thawed
5/8 cup Gruyere cheese, grated
2 tablespoons butter
2 rashers bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 cup cream
1/2 teaspoon ground nutmeg
fresh chives, cut into short strips, to garnish
method
1. Lightly grease two 12 hole round-based patty tins. Preheat the oven to moderately hot 190°C (375°F). Using a plain 3 inch cutter, cut rounds of pastry and fit in the tins. Divide the cheese evenly among the pastry bases. Cover and refrigerate while making the filling.
2. Heat the butter in a small pan and cook the bacon and onion for 2 — 3 minutes, until tender. Drain on paper towels. When cool, divide the mixture evenly among the bases. Whisk the eggs in a bowl 'with the cream, nutmeg and freshly ground black pepper. Pour or spoon carefully over the bacon mixture.
3. Place 2 — 3 strips of chive on top of each quiche to decorate. Bake for 20 minutes, or until lightly browned and set. Serve hot or warm.
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