Mini Picnic Quiche
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Savoury,
Serves: 24
Ingredients
  • 300g shortcrust pastry
  • 4 rashers cooked streaky bacon, chopped
  • 1 egg
  • 5 chopped spring onions
  • 100ml milk
  • 100ml mayonnaise, I used Hellmann's Real Mayonnaise
  • 20g grated parmesan
  • Chopped parsley
  • Black pepper
Instructions
  1. Preheat the oven to 180ºC
  2. Lightly grease a mini muffin tin
  3. Line each muffin hole with the pastry, I have this great pastry 'dibber' from Pampered Chef so I don't even need to roll the pastry out. I just divide the pastry into 24 balls and press down with the dibber
  4. Once all the holes are lined with pastry place the tin in the fridge whilst you make the filling
  5. Beat the egg in a jug and then add all the other ingredients and mix well ensuring the mayonnaise is completely blended into the mixture
  6. Remove the muffin tin from the fridge and then fill each muffin hole with the mixture right up to the top
  7. Place the tin in the oven and cook for approximately 15 minutes until the pastry is golden and the mixture set
  8. Allow to cool in the tin completely before turning out
  9. I like them best cold but they can be eaten straight away
Recipe by Cherished By Me at https://cherishedbyme.com/2013/06/a-firey-picnic/