
Mini Quiche Lorraine Christmas Tree Tarts
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
- 200g Yeo Valley Organic Greek Yogurt
- 200g Yeo Valley Organic Double Cream
- 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.
- 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.
- Finally serve and enjoy

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