Prep Time
30mins
Cook Time
25mins
Makes
12 mini quiche
Difficulty
Medium
Method
Roll out the pastry to around 1cm thickness and use a fluted cutter to cut as many rounds as you can. Reroll the trimmings to make 12 rounds. Carefully line a 12 hole shallow bun tin with the pastry, gently pushing it down so that there is no trapped air. Chill until required.
Preheat the oven to fan oven 200C, 180C, gas mark 6. Heat the oil in a frying pan and when hot add the spring onions and bacon and cook for around 5 minutes until browned. Set aside.
Beat the eggs together with the cream, half the cheese and the thyme leaves. Season with some salt and pepper and stir in the bacon and onion mixture. Spoon into the pastry cases, top with the remaining cheese and bake for 20-30 minutes until the mixture is set and the pastry crisp. Remove from the oven and leave to cool in the tin.
