Mini Gruyere Quiches
These Mini Gruyère Quiches are perfect for a weekend or holiday buffet party table. They are easy to make, perfect to prepare ahead and freeze and they are simply a delicious, easy snack.
Servings 12
Ingredients
- 375 g ready rolled shortcrust pastry
- 5 tablespoons heavy cream
- 2 medium sized eggs
- 3 tablespoons whole milk
- 50 g Gruyère cheese, grated
- Salt and pepper
- Extra fillings:
- 90 grams small mushrooms, chopped
- 1 small red onion, finely chopped
- 1 slice veggie bacon, finely chopped
Instructions
- Pre-heat your oven to 370°F.
- Unroll the shortcrust pastry sheet and cut 12 rounds of pastry to line a 12 hole patty tin. Use a scone cutter or a glass that fits the size of your pan. Refrigerate while you make the filling.
- Gently fry the mushrooms and garlic if using until lightly golden. Drain on a paper towel and let cool.
- Whisk the cream, milk, eggs in a bowl until combined, season to taste.
- Add a generous pinch of grated Gruyère to each of the pastry cases.
- Divide the filling you are using mushrooms, etc. evenly between the pastry cases.
- Spoon or pour the egg mixture carefully and evenly over. Do not overfill.
- Bake for around 20 minutes or until golden and the filling has risen. Leave to cool for a few minutes before removing from the tin.
Recipe Notes
1. Recipe can be easily doubled up.
2. The filling will rise during baking and then will flatten as they cool.
3. You will have some pastry leftover, keep refrigerated until ready to use.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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