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Mini Bacon and Onion Quiche

These are a great way to use fresh eggs - summer eggs have the best flavour, but with the right additional ingredients, eggs from any season will act as a good medium. These mini quiches are super easy to make and they freeze well! Take them directly from the freezer and pop them in the microwave for a warm, nutritious breakfast or put in your lunch bag for a cold snack at noon.

This recipe uses wheat flour but we are experimenting with gluten-free flours and hope to have an alternative soon.

Mini Bacon & Onion Quiche (makes 12)

Crust

  • 1-1/2 cups flour
  • Pinch of salt
  • 6 tablespoons Roadapple Ranch pork lard, cut into small pieces (can use unsalted butter)
  • 2 small or 1 extra large eggs
  • 3-4 tablespoons ice cold water

 

Filling

  • 6 small or 3 extra large eggs
  • 3 ounces heavy cream
  • Salt & pepper to season
  • 1/2 cup of your favourite flavourful cheese, finely grated (we like strong cheddar or Gruyere)
  • 1 small onion, finely chopped
  • 8 strips of Roadapple Ranch smoked bacon, cut into small pieces

 

Preparation

Preheat the oven to 350F.  Use 12 no-stick, large-sized muffin tins - if you do not have no-stick and you are using butter in your crust, prepare the muffin tins by greasing with a little butter.

Using a food processor, mix flour and salt together in a medium bowl.  Add lard and mix on low speed until it forms pea-sized balls.  Add in egg(s) and mix until the mixture starts to hold together.  Add water until the dough starts to form a ball int the bottom of the bowl and then stop mixing.  Wrap the dough tightly and place in the refrigerator.

In a frying pan, start the bacon pieces cooking over medium heat.  Once the bacon has started to brown, add the onions.  Sautee the mixture until the bacon has the desired crispness and the onions are turning clear.  Drain and set aside.

In a small bowl whisk eggs and combine them with the cream, salt and pepper.

Remove the dough from the refrigerator and divide evenly between the muffin pans.  Press the dough into each muffin cup, covering the bottom and sides of each cup.  If you like, you can press the top with a fork.

Sprinkle cheese into the bottom of each crust.  Top with bacon and onion mixture.  Carefully pour a little bit of egg filling into each muffin cup and let it settle around the bacon and onion.  Return and add more filling to each muffin cup until the egg custard reaches just below each crust.

Carefully transfer the muffin tins to the preheated oven.  Bake for 18 to 22 minutes.  Jiggle the pan slightly - the custard will be set when cooked.  The tops will be golden and the crusts will be starting to turn golden brown.

Remove from oven and place on a cooling rack.  You can eat the quiche right away, or store it in the freezer in layers, separated by parchment paper in a freezer bag or plastic container.