Bacon and Onion Mini Quiches is a modern Canadian recipe for a classic Christmas starter of individual quiches containing bacon and onions in a mustard-flavoured egg custard base. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Bacon and Onion Mini Quiches.
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Ingredients:
200g shortcrust pastry
2 tsp oil
1 large onion, finely chopped
125g bacon, finely chopped
2 tbsp whole-grain mustard
2 eggs
125ml milk
salt and freshly-ground black pepper, to taste
Method:
Begin by preparing the pastry according to the recipe. Roll out then use an 8cm diameter pastry cutter to cut 24 rounds from the pastry. Fit these into the wells of two 12-well mini tart tins.
In the meantime, heat the oil in a large saucepan over medium-low heat. Add the onion and sweat down gently for about 20 minutes, or until soft and well caramelized. Take off the heat, turn into a bowl and set aside to cool.
As the onions are cooling, add the bacon to the pan and fry over medium heat until crisp. Stir the bacon into the onions then work in the mustard and season to taste with salt and black pepper. Divide the mixture between the pastry cases.
Beat together the eggs and milk in a bowl then pour this mixture over the onion and bacon mixture. Transfer the mini quiches to an oven pre-heated to 180°C and bake for about 18 minutes, or until cooked through and golden brown.
Allow to cool slightly, but remove the quiches from the wells whilst still warm. Transfer to wire racks to cool before serving.
