Mini Quiche Lorraine

Serves 4

Time 45 minutes

Ingredients

6 sheets shortcrust pastry, thawed

1 tbsp olive oil

150g streaky bacon, diced

1 onion, peeled and finely chopped

4 eggs

200ml thickened cream

100ml milk

100g grated cheddar or gruyère cheese

Sea salt and cracked black pepper

Method

Preheat the oven to 160°C (fan force). Lightly grease a 12-hole muffin tin.

Cut 12 circles of pastry about 10cm in diameter and press them into the muffin tin holes. Chill in the fridge for 10 minutes.

Heat olive oil in a pan over medium heat. Add the diced bacon the onion and cook for another 5-8 minutes. Set aside to cool slightly.

In a jug, whisk together the eggs, cream and milk, then season with sea salt and cracked black pepper.

Divide the bacon and onion mixture evenly among the pastry cases, sprinkle with cheese, and pour the egg mixture over the top until just below the rim.

Bake for 20 minutes, or until the filling is set and golden brown. Cool for 5 minutes before removing from the tin.

Serve warm or at room temperature.