Friday, 6 December 2013

Mini quiche light

Today I would like to present my try to Lorraine Pascale recipe. This is light version of mini quiche. The regular pastry was replaced with filo pastry, some of eggs with egg whites... I have to say I like them better than regular quiche. The pastry was flaky and crunchy, not soggy. The filling was creamy with crunchy bites of bacon and small onion chunks.  What I like the most was that it took two bites to eat them. This is perfect finger food for this festive season. 

Ingredients for 12 mini quiche:
  • 1 onion
  • 150g bacon trimmed of any fat and diced
  • pinch of thyme
  • 200g half - fat creme fraiche
  • 75 ml low fat milk
  • 25 g finely grated Parmesan
  • 2 eggs
  • 2 egg whites
  • pinch of nutmeg
  • 4 and 1/2 sheets filo pastry
  • 1 tbsp mustard
  • slat and pepper
  • olive oil

Dice the onion and bacon. Cook the onion until soft then add bacon and thyme and continue to cook until the bacon is cook through. Set aside.

Preheat the oven to 180C. Brush the muffin tin cups with olive oil. Cut the filo pastry into squares 12 x 12 cm approximately. Line each muffin tin cup with three pieces of filo pastry. Make sure to push the pastry down so it is in the corners of each muffin hole. Then with a brush or your finger spread small amount of mustard on the bottom of each mini quiche. Set aside. 

Pour the milk, creme - fraiche, Parmesan, eggs, egg whites, nutmeg, salt, pepper into a measuring jar and whisk them with fork until smooth. 

Place the muffin tin in front of you divide the fried bacon and onion among all mini quiche bases, then pour in the mixture of eggs and cream. Brush the exposed pastry with a little oil.
Insert the muffin tin into preheated oven. Bake until the filling won't be wobbly in the middle and filo pastry turns gold, about 30 minutes. 
Remove from the oven. Leave for a few minutes in muffin tin. Then holding gently by exposed pastry twist a little and lift up. Sprinkle with chopped chive.

 Enjoy !

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