Mini Quiches

Mini Quiches are an all time favourite – these freeze really well in a zip lock bag – they are perfect for when guests drop around, kids lunches, or just a snack!
Ingredients:

• 24 slices fresh bread, crusts removed
• butter for spreading
•  4 eggs beaten
• 1 cup milk
• 1/2 cup cream or greek yogurt
• 4 rashers of bacon, rind removed
• 1 brown onion finely chopped
• 1 cup grated cheese

Butter the slices of bread and press them firmly down (butter side down) into muffin cases.  Bake for 10 minutes in a preheated oven at 180 degrees – leave in pans.  In a jug combine the eggs, milk, cream or yogurt and whisk to combine.  Fry the bacon and onion until starting to brown – divide the mix evenly into the muffin cases.  Pour the egg mixture over the top and sprinkle with cheese.  Bake for 30 minutes or until golden and puffed.
These can also be made with puff pastry, grab two sheets and use a glass to ‘punch’ out circular shapes to line the tin.
Recipe Hints and Tips:

• Mini Quiches freeze very well.  Allow to cool to room temperature and seal in a zip lock bag for up to two weeks.  Defrost in the fridge, then pop them back in a hot oven for 5 minutes to crisp.
• Add extra ingredients such as chopped spinach, diced cherry tomatoes, grated zucchini or carrot!