Recipe: 24 Mini Quiches
Recipe by Annette Sym
- 1¼ cups plain flour
- ½ cup self raising flour
- ⅓ cup skim milk
- 1 egg white
- 2 tablespoons Flora Light® margarine melted
- cooking spray
- ¾ cup (110g) bacon short cuts diced
- 2 whole eggs
- 2 egg whites
- 1 cup skim milk
- 3 tablespoons grated parmesan cheese
- ¼ cup fresh parsley finely chopped
- ½ teaspoon crushed garlic (in jar)
- ½ cup 25% reduced fat grated tasty cheese
Preheat oven 180ºC fan forced.
To make pastry:
In a large mixing bowl sift both flours. Combine milk and egg white, beat with a fork. Add melted margarine, then add milk mixture to flour and fold together.
Leave to one side.
To make filling:
Coat a small non-stick frypan with cooking spray, fry bacon until browned.
Leave to one side. In a medium sized mixing bowl beat eggs and whites for 1 minute using an electric beater.
Add milk and beat until blended. Add parmesan cheese, parsley, garlic, grated cheese and cooked bacon.
To prepare quiches:
On a well floured surface roll out pastry until fairly thin. Using an 8cm scone cutter cut 24 circles. Coat a 12 holed muffin tin with cooking spray and place 12 pastry bases into holes.
Pour egg mixture to reach nearly the top of pastry. Bake 20-25 minutes or until egg mixture is firm in centre. Repeat with other 12 pastry bases and filling. Serve hot or cold.
FOR A VEGETARIAN VERSION OMIT BACON
PER MINI QUICHE QUICHE VEGETARIAN
FAT TOTAL 2.8g 2.0g
SATURATED 1.1g 0.8g
FIBRE 0.5g 0.5g
PROTEIN 4.2g 3.5g
CARBS 8.3g 8.2g
SUGAR 0.9g 0.9g
SODIUM 128mg 72mg
KILOJOULES 315(cals 75) 272(cals 65)
GI RATING Medium Medium
Annette's cookbooks SYMPLY TOO GOOD TO BE TRUE 1-7 are sold in all good newsagencies.
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