Mini cheese and bacon quiches

These little cheese and bacon quiches are perfect finger food for parties and buffets.

Mini quiches on a baking rack
Shutterstock
By Saga Magazine | Published - 4 Nov 2025
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Prep time
30 mins
Cooking Time
25 mins
Serves
12

Ingredients

For the pastry

  • 200g plain flour
  • Pinch of salt
  • 50g butter, diced and chilled
  • 50g lard or white vegetable fat, diced and chilled
  • 3-4 tbsp cold water

For the filling

  • 2 tsp vegetable oil
  • 4 spring onions, chopped
  • 75g lean bacon, chopped
  • 2 eggs, beaten
  • 150ml single cream
  • 75g grated Gruyère or strong Cheddar
  • 2 tsp fresh thyme leaves plus extra for scattering

Method

For the pastry

  1. Place the flour and salt in a bowl and stir through to mix.
  2. Add both the fats and rub in using your fingertips. The mixture should resemble breadcrumbs.
  3. Adding a tablespoon of water at a time, mix the pastry with a round-ended knife to a soft dough.
  4. Use your hands to bring it together into a smooth ball.
  5. Chill for 20 minutes before use.

For the filling

  1. Roll out the pastry to around 1cm thickness and use a fluted cutter to cut as many rounds as you can. Reroll the trimmings and keep cutting until you have 12 rounds.
  2. Carefully line a 12 hole shallow bun tin with the pastry, gently pushing it down so that there is no trapped air.
  3. Preheat the oven to 200°C/180°C fan/gas mark 6.
  4. 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.
  5. Beat the eggs together with the cream, half the cheese and the thyme leaves. Season with salt and pepper and stir in the bacon and onion mixture.
  6. 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.
  7. Remove from the oven and leave to cool in the tin.

Recipe from Homepride flour

Hero image credit: Shutterstock

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