Mini Quiche - 4 ways!
"Mini quiche are the perfect finger food! Easy to make, can be made ahead and frozen, customisable, and most importantly, they taste even better than they look!..."
INGREDIENTS
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3 sheets shortcrust pastry (, thawed (20cm / 8" square) OR 2 boxes pie crusts (Note 1) OR 2 batches homemade quiche crust)
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3 eggs
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2/3 cup cream (, heavy/thickened)
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1/2 tsp salt
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Pinch black pepper
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2 tsp (10g) butter
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150g (5 oz) bacon (, finely chopped)
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1/2 eschallot ((shallot/French onion), finely diced)
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1/3 cup (30g/1oz) swiss or gruyere cheese (, shredded (Note 2))
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1 tbsp (15g) butter
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120g (4oz) baby spinach (, sliced 1/2cm / 1/5" thick)
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1 garlic clove (, minced)
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1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
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1 tbsp (15g) butter
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1 clove garlic (, minced)
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100g (4 oz) mushrooms (, finely chopped)
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8 mushrooms (, small, sliced (decorating))
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1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
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1 tbsp chopped chives
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1/4 cup green olives (, finely chopped)
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1/4 cup sun dried tomatoes (, finely chopped)
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30g (1 oz) fetta (, crumbled)
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1/4 cup (25g/1oz) swiss or gruyere cheese (, shredded (Note 2))
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