Golden Mini Savoury Quiches

Shortcrust Pastry

1. Add 2 cups of flour, 1/2 tsp salt, and 125 g cubed butter to a food processor and pulse until the mixture looks like coarse breadcrumbs.
2. With the motor running, slowly add 70 ml ice-cold water just until the dough starts clumping together.
3. Turn the dough out onto the counter, bring it together gently without overworking it, wrap it in cling wrap, and refrigerate it for 30 minutes.
4. This rest makes the pastry easier to roll and keeps it flaky.
5. Roll the chilled dough on a lightly floured surface and line 6 greased mini tart tins with removable bases or 1 greased 25 cm tart pan.
6. Prick the base with a fork, then freeze the shells for 30 minutes to prevent shrinking.
7. Preheat the oven to 400⁰F (200⁰C) and place a rack in the middle.
8. Line the pastry with parchment paper and fill with baking beans or dried lentils.
9. Blind bake for 12 to 15 minutes until the edges look set.
10. Remove the weights and paper, then cool the shells slightly.
11. Reduce the oven temperature to 350F⁰ | 180C⁰.

Filling

1. In a pan over medium heat, cook 1 cup diced bacon until crisp.
2. Remove and drain on a paper towel.
3. In the same pan, melt 1 tbsp butter, then sauté 3 chopped spring onions, 1 chopped leek, and 1 tsp minced garlic until soft.
4. Add 7 chopped mushrooms and cook until all the liquid evaporates.
5. Stir in 1/4 tsp oregano, 1/4 tsp thyme, salt, and black pepper.
6. Let the mixture cool for a few minutes so it doesn’t scramble the eggs later.
7. In a bowl, whisk 3 large eggs, 3/4 cup milk, and 1 cup fresh cream with a small pinch of salt and black pepper until smooth.
8. Divide the cooled filling evenly between the pastry shells, scatter over the cooked bacon, and top with 1 cup of grated cheddar cheese.
9. Slowly pour the egg mixture over the filling, stopping just below the rim. Sprinkle lightly with paprika.
10. Bake at 350⁰F (180⁰C) for 30 minutes, or until the centers are just set and lightly golden.
11. Rest the quiches for 10 minutes before removing from the tins.
12. Finish with chopped parsley if you like.