Cheese and Bacon Mini Quiches

These are great and don't require pastry just left over or stale bread! I have cooked these for special breakfasts and as a nice warm treat for morning tea on a cold winters day (the ladies at work didn't complain)!

You can play around with the filling ingredients by adding some of your favorites (sauted mushrooms, sundried peppers or tomatoes or wilted and drained baby spinach), different herbs can also be used. The possibilities are endless!

what you’ll need

12 slices white bread

4 rashes bacon, chopped finely

2 cups grated tasty cheese

3 eggs

250 ml cream

butter or margarine

pepper

basil leaves (optional)

Method

Cook the chopped bacon in a non stick fry pan until crisp. Drain on paper towel.

Remove the crusts from the bread and butter liberally on one side. Press the bread slices, buttered side down into a 12 whole muffin tin.

In a bowl mix the cooked bacon and grated cheese. Add torn basil, if using. Divide the mixture between the bread cases.

In a bowl whisk eggs, cream and pepper then carefully pour over the prepared quiches. Try to fill the quiches as evenly as possible (all the egg mixture should be used).

Cover the tray lightly with foil and bake at 180oC  for 35 minutes. Remove the foil and continue to cook for a further 10 minutes or until golden brown.  Leave the quiches to rest for 5 minutes before removing from pan and serving

Tips:

* To make in advance, freeze the prepared quiches, without the egg and cream mixture, in the muffin tins (wrap well with cling film). Defrost before adding the egg mixture and cooking.