Whip up some mini Bacon, Feta and Pea Quiches with this simple recipe

For the pastry:
200 g (2 C) flour
125 g (½ C) butter, slightly softened
Handful of grated cheddar cheese
Pinch salt

For the filling:
1 x 250 g packet streaky rindless bacon, chopped
1 x 400 g can Rhodes Garden Peas in brine, drained and rinsed
80 g (¼ C) feta cheese, crumbled
250 ml (1 C) milk
125 ml (½ C) cream
3 eggs
4 – 6 mint leaves, washed and chopped
salt, coarsely ground black pepper and nutmeg to taste

How to
For the pastry:
Place the flour and butter into a medium bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine bread crumbs. Add the cheddar cheese and work the mixture into a coarse dough, which holds when pressed together.

Press even amounts of the dough into a muffin pan which has been sprayed with non-stick spray. Press the dough evenly over the bottom and up the sides of each cavity. Chill the prepared pan in the refrigerator while you prepare the filling.

For the filling:
Fry the bacon in a hot non-stick saucepan until crispy and drain on paper towel. Allow the bacon bits to cool.

Mix together the bacon bits, feta cheese and Rhodes Garden Peas in a bowl. Evenly divide this mixture between the mini quiche bases.

Whisk together the milk, cream, eggs, mint and season. Pour this custard over the pea mixture, filling each mini quiche to the top of the muffin pan.

Bake in a preheated oven at 180C for about 35 minutes until the custard is set and the pastry is golden. Allow the mini quiches to cool in the muffin pan before turning them out.



*Originally published: 27 April 2015

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Recipe provided by Rhodes food products. Visit their website here for more great recipes.