These mini-quiches are expensive to buy and very easy to make successfully at home – we all have onions in our vegetable basket and once you fry them in good olive oil, they become a sweet and delicious filling.
2 sheets of shortcrust pastry, defrosted (or 24 pre-cooked mini tartlet cases)
2 tablespoons olive oil
2 medium onions, sliced finely
1/2 tsp coriander seeds, lightly toasted, then crushed
1/2 tsp cumin seeds, lightly toasted
Salt and black pepper
3 streaky rashers, cut into thin strips
120ml single cream
1. Roll the shortcrust pastry sheets out on a lightly floured board to ease them out (they seize up when they are frozen).
2. Oil a mini-tartlet or mini-muffin baking tin or individual moulds. Cut out rounds of pastry to fit the holes and press them in. Chill for 15 minutes. Remove from the fridge and prick the bottoms of the pastry with a fork. Bake for 8-10 minutes depending on size or until they are lightly golden and cooked through. (Skip this step if you buy cooked mini-tartlet shells).
3. Make the filling: fry the onion slices in olive oil over gentle heat until soft (15-20 minutes). Add the coriander and cumin seeds for the last few minutes of cooking. Season with salt and black pepper to taste. Leave to cool. In a separate pan, fry the streaky rashers until crisp.
4. Whisk the egg and cream together and season with a little salt and black pepper.
5. Spoon the onion mixture into each pastry case, top with a little streaky bacon, then pour on the egg and cream mixture, making sure not to over-fill the pastry cases. Bake until golden (about 10-15 minutes).