Have you ever made a meal you know your kids are going to hate? Sometimes I try to be inventive, mixing the exotic with the familiar – chilli chocolate chicken comes to mind. These efforts can be very hit-and-miss with my kids, but the alternative of eating sausage and mash every night is soul-destroying.
Soul-destroying was far from what I was planning for tonight, but I ended up having my youngest in tears. In my efforts to convert his ratios from 5:0.2 fruit:vegetables to 2:5, I have been trying to introduce salads, especially handy in summer.
I would never have thought a solitary piece of cos lettuce could induce some many tears and so much dry retching – but it happened. After much to-do, these mini quiches saved the day. These little beauties take almost no time to prepare and the sky is the limit with variations.
I’ve made these many times before based on the recipe from Exclusively Food. Their recipes are very easy to follow and I have never had a fail – unlike some sites, particularly from some celebrity chefs who punch out recipes galore and you sometimes feel like they haven’t been tested enough.
chicken and bacon mini quiches
- 150-200g chicken thigh, no skin
- 1 rasher of nice bacon
- 1 tablespoon (Tb) olive oil
- 1 Tb Marsala (can omit, but it imparts such a wonderful richness – alternatively, substitute with sherry)
- 2 sheets frozen puff pastry
- 3 eggs
- 90 ml cream (35% fat)
- 1 cup grated cheese
- 1 stalk spring onion, finely sliced
- 1 Tb sage, chopped
- 1 Tb parsley, chopped
- Nutmeg, salt and pepper
- Remove puff pastry from the freezer and allow to thaw.
- Preheat oven to 190 °C (fan forced).
- Prepare two 12-hole Yorkshire pudding pans (round bottom). Grease the holes well with olive oil. Muffin pans will also work fine.
- Chop bacon and chicken into small pieces, no larger than 2 cm.
- Heat oil in frying pan over medium heat, add spring onion and bacon and fry for a few minutes until the spring onion is soft.
- Add chicken and fry until cooked and turning brown.
- Add sage and Marsala and cook a few minutes more until all the moisture has evaporated.
- Transfer to a heatproof bowl to cool a bit.
- In a separate bowl, lightly whisk eggs, cream, nutmeg, salt, pepper and parsley.
- Cut 5 cm circles from the thawed puff pastry with a cookie cutter and place one in each greasy hole of round tin, gently pressing down to form a well.
- Sprinkle each base of pastry with a bit of cheese – no more than one teaspoon per well.
- Add a teaspoon of the chicken/bacon mix, followed by a tablespoon of the egg mix on top (you don’t need more than one tablespoon per hole as it puffs up).
- Bake 20-25 minutes until cooked and pastry is golden.
- Serve delicious mini quiches with green salad.
These keep pretty well for a few days in the fridge and can be frozen too. I prefer to re-heat in the oven as it keeps the pastry crisp.