Recipe Credit: Taste​

Tiny but mighty, these little flavour bombs pack a delicious punch. The buttery pastry cases are filled with bacon and cheese, just perfect for entertaining or the kids’ lunch boxes. But it's the addition of a honey mustard glaze that really takes these more-ish bites to the next level. Using store-bought pastry cuts down on prep time, too, so you can enjoy these crowd-pleasers straight from the oven in under 30 minutes.

• 1 tbsp olive oil

• 3 rindless bacon rashers, coarsely chopped

• 1 brown onion, finely chopped

• 40g (1/2 cup) coarsely grated cheddar

• 3 sheets frozen shortcrust pastry, just thawed

• 3 eggs

• 190g (3/4 cup) sour cream

• 60ml (1/4 cup) milk

• 2 tbsp honey

• 2 tsp Dijon mustard

• 1/4 cup chopped fresh chives

• Select all ingredients
• Preheat oven to 180°C/160°C fan forced. Lightly grease thirty-six 30ml (11/2 tbsp) mini muffin pans.

• Step 2

Heat the oil in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 8 minutes or until golden. Transfer to a bowl and set aside to cool. Add the cheese and stir to combine.

• Use a 6cm round cutter to cut 36 discs from the pastry. Line the prepared pan holes with the pastry, pushing gently into the bases and sides. Divide bacon mixture among pastry cases. Whisk the eggs, sour cream and milk in a jug. Season. Divide among the pastry cases. Bake for 20-25 minutes or until the egg mixture is set and the tops are lightly browned.

• Step 4

Meanwhile, combine the honey and mustard in a bowl.

• Step 5

Brush the quiches lightly with the honey mixture. Bake for 5 minutes. Sprinkle with chives, to serve.

 

[Panred]

View attachment 33268
Recipe Credit: Taste​

Tiny but mighty, these little flavour bombs pack a delicious punch. The buttery pastry cases are filled with bacon and cheese, just perfect for entertaining or the kids’ lunch boxes. But it's the addition of a honey mustard glaze that really takes these more-ish bites to the next level. Using store-bought pastry cuts down on prep time, too, so you can enjoy these crowd-pleasers straight from the oven in under 30 minutes.

• 1 tbsp olive oil

• 3 rindless bacon rashers, coarsely chopped

• 1 brown onion, finely chopped

• 40g (1/2 cup) coarsely grated cheddar

• 3 sheets frozen shortcrust pastry, just thawed

• 3 eggs

• 190g (3/4 cup) sour cream

• 60ml (1/4 cup) milk

• 2 tbsp honey

• 2 tsp Dijon mustard

• 1/4 cup chopped fresh chives

• Select all ingredients
• Preheat oven to 180°C/160°C fan forced. Lightly grease thirty-six 30ml (11/2 tbsp) mini muffin pans.

• Step 2

Heat the oil in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 8 minutes or until golden. Transfer to a bowl and set aside to cool. Add the cheese and stir to combine.

• Use a 6cm round cutter to cut 36 discs from the pastry. Line the prepared pan holes with the pastry, pushing gently into the bases and sides. Divide bacon mixture among pastry cases. Whisk the eggs, sour cream and milk in a jug. Season. Divide among the pastry cases. Bake for 20-25 minutes or until the egg mixture is set and the tops are lightly browned.

• Step 4

Meanwhile, combine the honey and mustard in a bowl.

• Step 5

Brush the quiches lightly with the honey mixture. Bake for 5 minutes. Sprinkle with chives, to serve.

DELICIOUS!! Thank you!

 

[magpie1]

View attachment 33268
Recipe Credit: Taste​

Tiny but mighty, these little flavour bombs pack a delicious punch. The buttery pastry cases are filled with bacon and cheese, just perfect for entertaining or the kids’ lunch boxes. But it's the addition of a honey mustard glaze that really takes these more-ish bites to the next level. Using store-bought pastry cuts down on prep time, too, so you can enjoy these crowd-pleasers straight from the oven in under 30 minutes.

• 1 tbsp olive oil

• 3 rindless bacon rashers, coarsely chopped

• 1 brown onion, finely chopped

• 40g (1/2 cup) coarsely grated cheddar

• 3 sheets frozen shortcrust pastry, just thawed

• 3 eggs

• 190g (3/4 cup) sour cream

• 60ml (1/4 cup) milk

• 2 tbsp honey

• 2 tsp Dijon mustard

• 1/4 cup chopped fresh chives

• Select all ingredients
• Preheat oven to 180°C/160°C fan forced. Lightly grease thirty-six 30ml (11/2 tbsp) mini muffin pans.

• Step 2

Heat the oil in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 8 minutes or until golden. Transfer to a bowl and set aside to cool. Add the cheese and stir to combine.

• Use a 6cm round cutter to cut 36 discs from the pastry. Line the prepared pan holes with the pastry, pushing gently into the bases and sides. Divide bacon mixture among pastry cases. Whisk the eggs, sour cream and milk in a jug. Season. Divide among the pastry cases. Bake for 20-25 minutes or until the egg mixture is set and the tops are lightly browned.

• Step 4

Meanwhile, combine the honey and mustard in a bowl.

• Step 5

Brush the quiches lightly with the honey mixture. Bake for 5 minutes. Sprinkle with chives, to serve.

YUMM.....yes please.