Snacks
French
FrenchMini Quiches
Bite-sized savoury tarts with a silky egg filling, ideal for buffets and lunchboxes. The basic tier uses ready-rolled pastry and a simple cheese and onion mix, while the ultimate tier makes a buttery shortcrust from scratch with caramelised onion, gruyere and crispy pancetta.
Nut-free
Ultimate version
Homemade butter shortcrust with caramelised onion, gruyere and crisp pancetta.
Per serving£2.23
Total cost£8.90
Time1 hr 15 min
Ingredients for 4
- Pastry
- 200 g plain flour
- 100 g cold unsalted butter , cubed
- 1 egg yolk
- 2 tbsp ice-cold water
- Filling
- 2 onions , thinly sliced
- 1 tbsp butter , for the onions
- 80 g pancetta , diced
- 2 eggs
- 1 egg yolk
- 150 ml double cream
- 100 g gruyere , grated
- 1 tbsp fresh thyme leaves
Method
- Rub the butter into the flour to fine crumbs, then bind with the egg yolk and water. Chill the dough for 30 minutes.
- Caramelise the sliced onions in butter over low heat for 20 minutes until deep golden, then cool. Crisp the pancetta in a dry pan and drain.
- Heat the oven to 180C. Roll the pastry thinly, cut rounds and line a greased mini-tart tin. Blind bake with beans for 10 minutes, then remove the beans.
- Whisk the eggs, yolk and cream together, season and stir in the thyme.
- Divide the caramelised onion, pancetta and gruyere between the cases, then pour in the custard.
- Bake for 18-20 minutes until just set with a slight wobble. Rest before unmoulding and serving warm.
Equipment
- mini-tart tin
- baking beans
- frying pan
- rolling pin
The three ways, side by side
Budget
Ready-rolled shortcrust with a cheese, egg and spring onion filling.
Better
All-butter pastry with a cream-enriched filling of mature cheddar, ham and chive.
Ultimate
Homemade butter shortcrust with caramelised onion, gruyere and crisp pancetta.
