Great hot or cold, these mini quiche lorraine are easy to make and perfect for school lunchboxes.
Ingredients
- 1 teaspoon olive oil
- 4 middle bacon rashers, trimmed, chopped
- 1/3 cup grated tasty cheese
- 6 eggs
- 1 1/2 tablespoons milk
Pastry
- 1 cup gluten-free plain flour
- 1 cup gluten-free self-raising flour
- 1/4 cup soy flour
- 1/4 cup rice flour
- 1 egg, lightly beaten
- 2 tablespoons olive oil
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
- Step 2Make pastry Combine flours in a bowl. Make a well in centre. Combine egg, oil and 3/4 cup cold water in a jug. Pour mixture into well. Stir until dough starts to come together. Turn out onto a lightly floured surface. Press into a ball. Knead until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Step 3Heat oil in a frying pan over mediumhigh heat. Add bacon. Cook, stirring, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
- Step 4Roll pastry out on a lightly floured surface until 2mm thick. Using a 7cm round cutter, cut 24 rounds from pastry. Press rounds into prepared pan holes. Divide bacon and cheese between pastry cases. Whisk eggs and milk together in a jug. Divide egg mixture between pastry cases. Bake for 10 minutes or until set. Serve.
Nutrition
423 kj
Energy
5.1g
Fat Total
1.5g
Saturated Fat
0.6g
Fibre
4.7g
Protein
61mg
Cholesterol
145mg
Sodium
9.1g
Carbs (total)
All nutrition values are per serve
Notes
Soy flour is available from health food stores.
Allow 30 minutes resting time.
- Author: Nadia French
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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