Mini Quiche Lorraines
3 sheets frozen shortcrust pastry (thawed)
60g (2 1/4 oz) gruyere cheese, grated
30g (1 oz) butter
2 bacon slices, finely chopped
1 onion, finely chopped
2 eggs
185ml (6 fl oz, 3/4 cup) whipping cream
1/2 teaspoon freshly grated nutmeg
chives, cut into short strips
Preheat oven to 190C (375F, Gas 5). Lightly grease two 12-hole round-based patty pans or mini muffin tins. Using a plain 8cm (3 inch) cutter, cut rounds of pastry and fit in the tins. Divide cheese evenly among the pastry bases. Cover and refrigerate while making the filling.
Heat the butter in a small frying pan and cook the bacon and onion for 2-3 minutes, or until tender. Drain on paper towels. When cool, divide the mixture evenly among the bases. Whisk the eggs in a bowl with the cream, nutmeg and a little freshly ground black pepper. Pour or spoon carefully over the bacon mixture.
Put a few strips of chive on top of each quiche to decorate. Bake for 20 minutes, or until lightly browned and set. Serve at room temperature.
Makes approx 24