Mini Quiches
Posted on 29/08/2010

INGREDIENTS

1 cup (150g) Vitarium Plain Flour
40g Cream Cheese
100g cold Unsalted Butter (cubed)
1 tablespoon Natural Yoghurt
1/2 teaspoon mustard powder
1/4 teaspoon paprika
1 onion (finely diced)
200g Bacon (diced)
200g grated Tasty Cheese
2 Eggs
1 cup Cream or Milk
1/2 teaspoon Pepper

STEP ONE

Pre-Heat Oven to 180C. Makes approximately 18-24 Mini Quiches

STEP TWO

GLUTEN FREE PASTRY: To make the pastry; place flour, butter, cream cheese, yoghurt, mustard and paprika powders into a food processor.

STEP THREE

Process until the mixture forms a ball. If the mixture is too dry and not forming a nice ball, gradually add a little extra (1/2 - 1 tbsp) yoghurt. Pastry should not be wet or sticky. Wrap in plastic wrap and chill for 30 minutes.

STEP FOUR

Roll out pastry between 2 sheets of plastic wrap. Cut out 7cm rounds and line patty pan trays that have been greased with cooking spray. Chill for 10 minutes.

STEP FIVE

FILLING: In a frypan, place 1 tbsp olive oil, saute diced onion and bacon until the onion has softened. Put aside to cool.

STEP SIX

In a jug, beat together the eggs, cream/milk, pepper and salt until just combined.

STEP SEVEN

Remove patty pan tray lined with pastry from the fridge and three quarters with with a mixture of the bacon/onion and grated cheese. Carefully pour egg mixture into the cases to just below the top of the pastry.

STEP EIGHT

Place patty pan tray into 180 C Oven and bake for 20 minutes or until tops are lightly golden in colour and the egg mixture is cooked.

STEP NINE

Serve hot or cold.