Name: The secret to making bakery-quality mini quiche Lorraines at home
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 3 x 25cm square sheets frozen shortcrust pastry, partially thawed; 1 tablespoon olive oil; 1 brown onion, finely chopped; 200g rindless bacon, chopped finely; 1 tablespoon thyme leaves, plus extra sprigs, to garnish, optional; 2 free-range eggs; 2 teaspoons dijon mustard; 200ml thickened cream; 1/3 cup full-cream milk; Sea-salt flakes and freshly ground black pepper; 60g coarsely grated Gruyère or tasty cheese

Quiche Lorraines were the perfect after-school snack back then, and it is just as perfect now. Sparking fond memories of heading home after a day of running around the school playground to a delicious, egg-laden quiche to tuck into, this recipe makes six individual quiches, making it perfect for little hands (and lunchboxes).

Ingredients

3 x 25cm square sheets frozen shortcrust pastry, partially thawed

1 tablespoon olive oil

1 brown onion, finely chopped

200g rindless bacon, chopped finely

1 tablespoon thyme leaves, plus extra sprigs, to garnish, optional

2 free-range eggs

2 teaspoons dijon mustard

200ml thickened cream

1/3 cup full-cream milk

Sea-salt flakes and freshly ground black pepper

60g coarsely grated Gruyère or tasty cheese

Method

Step 1

Cut two 13cm rounds from each sheet of pastry. Use pastry discs to line base and sides of a six-hole, 3/4-cup capacity (see tip) Texas muffin pan. Place in fridge for 15 minutes to rest.

Step 2

Place a large baking tray in the oven (see tip). Preheat oven and tray to 220°C/200°C fan-forced. Cut six 12cm squares of baking paper. Press a piece of baking paper into each pastry cup in the pan. Fill with raw rice or baking beads. Bake for 10 minutes until pastry edges are golden. Remove pan from oven and remove the paper and rice. Return to oven and bake for a further 5 minutes or until golden.

Step 3

Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook for 4–5 minutes or until soft. Add bacon and cook for 6 minutes, stirring occasionally, until bacon just starts to colour. Stir in thyme if using. Let cool.

Step 4

Stir eggs and mustard in a jug until combined. Add cream and milk, beating with a fork until combined. Season with salt and pepper.

Step 5

Spoon bacon mixture evenly into the pastry cases. Top with half the cheese. Pour in egg mixture to fill the pastry. Sprinkle with remaining cheese. Place muffin pan on the hot tray in the oven. Bake for 20 minutes or until the custard is set. Leave in pan for 5 minutes before removing to a wire rack. Serve warm, with extra thyme sprigs.

Individual quiches — *(Credit: Photography: Con Poulos | Styling: Lucy Busuttil)*

Cook’s tips

To check your muffin pan is the right capacity, pour 3/4 cup water into a muffin hole. If the water comes to the top, your tray is the right capacity.
Placing the muffin pan on a hot tray creates instant heat so the pastry bases become crisp and golden.
If your muffin pan is in good condition there’s no need to grease the holes. Greasing holes creates a slippery surface for pastry while baking, causing the pastry to shrink

Janelle Bloom

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.