Mini Quiche Lorraine Christmas Tree Tarts
- Christmas
- On the Side
These flaky pastry trees, filled with smokey bacon and cheesy chunks, will make your Christmas feast truly magical.
Ingredients
Quiche
320g Shortcrust Pastry
1 tbsp Olive Oil
1 Brown Onion (diced)
200g Streaky bacon (diced)
4 Eggs
115g Yeo Valley Organic Mature Cheddar (grated)
Salt and pepper
Method
Roll the shortcrust pastry to the same thickness as a one-pound coin and line the non-stick Christmas tree moulds with the pastry. Set the moulds in the fridge for 30 minutes.
Heat the olive oil in a pan and fry the onion for 4 minutes, add the bacon and cook for a further 4-5 minutes until the bacon is cooked through. Allow it to cool.
Combine the eggs, Greek yogurt and double cream in a mixing bowl and season the mixture with salt and pepper.
Heat the oven to 170C.
Add a spoonful of the onion and bacon mix to the Christmas mould and top with grated cheese. Carefully pour the egg mixture into the mould.
Cook in the oven for 15 minutes, then turn the oven temperature down to 150C and continue to cook for a further 5-10 minutes. Allow the mini quiches to cool down in the mould before removing them.
Serve and enjoy.
In this recipe...
Mature Cheddar
30
Natural Yogurt
10
Double Cream
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