Lunchbox Extravaganza Pt. 2 – Mini Quiche

Today the Meatball and Salted Cod bring you bacon mini quiches and another episode of our Lunchbox Extravaganza! This looks a lot more complicated than it is, but is actually quite easy and is so worth it. You can have it as a normal quiche or as mini quiches to take for lunch.

Start by making the dough, Gordon Ramsay style. It’s really easy and only takes a few minutes actually working on it (although be prepared for a lot of rolling), the rest is resting time.

Yep the dough does stretch that long...

While your dough is rising in the fridge prepare the filling. We used fried bacon, mushrooms, cheddar and thyme but you can make any combination – salmon and ricotta is really good, as well as mediterranean grilled vegetables. You then combine these ingredients with a milk and egg mixture. You can also use cream instead of milk (or half and half) but after the crazy amount of butter going into that pastry we decided to save our growing stomachs from any more grease. We didn’t really use any measurements, but you should use a minimum of two eggs and make sure the mixture is not too liquid, otherwise it won’t settle properly.

All the butter that went into the pastry...

Cut the pastry in the shape of the tin you are using (we cut in in small circles for our mini quiches) and fill them up. Put them in a preheated oven at 180 for 15mins, but keep checking to make sure the pastry is not burning.

These quiches are great served hot or cold, so you can make a big batch and eat them throughout the week. They can also be frozen and reheated later.

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2 Comments on “Lunchbox Extravaganza Pt. 2 – Mini Quiche”

  1. […] it with sainsbury’s smoked salmon trimmings instead. The pie crust was the same as we made here, whilst really it should be a Swedish version which isn’t rough puff. We also made it […]

  2. […] it with sainsbury’s smoked salmon trimmings instead. The pie crust was the same as we made here, whilst really it should be a Swedish version which isn’t rough puff. We also made it […]


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