Mini quiches
MAKES 18-20 PREP 30 mins plus 30 mins chilling COOK 50 mins EASY P
300g shortcrust pastry plain flour, for dusting
4 rashers back bacon, fat trimmed, chopped
vegetable oil, for frying
100g gruyère, grated
2 medium eggs
125ml double cream
You'll also need
18-20 mini tartlet tins
1 Roll the pastry out on a lightly floured surface until very thin. Cut out circles that are 1cm larger than the holes of a tartlet tin. Line the holes with the pastry (bake in batches if you don't have two tins), pressing into the base and up the side. Re-roll any offcuts and make more until you've used up all the pastry. Chill for 30 mins (if baking in batches, chill the offcuts, too).
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