What do you do when you have leftover pastry and eggs that need to be used?
You can make these without the pastry as well, for a low-carbohydrate alternative. Just fill the patty pans a little more but be careful, they do rise!
These are great to make as entrees (appetisers) for dinners or make them on the weekend and have delicious, homemade lunches at work (or school or home!) during the week. Just make a salad to eat with it and people will be giving you filthy looks of jealousy. Or, as in our case last night, the dogs.
I also have a new vegetarian quiche recipe up that uses a different pastry recipe. Try them out!
The following will make 24 miniature quiches.
- One full batch of GF sour cream pastry
- 8 eggs
- 1/2 cup milk or water (cow, unsweetened almond, soy milk)
- 1/8 tspn. asafoetida
- 1/2 tbsp. salt
- 1 tspn. black pepper
- 1 cup grated cheese (cheddar, Parmesan it’s up to you)
- 3 tbsp oregano
- 6-8 rashers GF bacon, diced
- 1 cup diced vegetables of your choice (spinach, tomato, capsicum, zucchini, mushrooms etc)
Dice bacon and vegetables of your choice. Seal your skillet and then fry the bacon and vegetables until the bacon has just turned crispy. Meanwhile, beat the eggs, milk, asafoetida, oregano, salt and pepper together. Drain the bacon and veggies from the oil and add into the egg mixture. Mix thoroughly.
Make the pastry ahead of time according to the instructions on the linked page. It should produce 24 miniature quiches that are about 4-5 cm in diameter. Blind bake them for 15 minutes at 350 F/180 C before removing pie weights and filling the shells with the egg mixture and topping with cheese.
Continue baking at the same temperature for a further 15 or so minutes, until the tops of the quiche filling has browned nicely and they no longer look runny.
Remove from the oven and let them cool for 10-15 minutes so the pastry can firm up before transferring them to a serving dish.