Mini Quiches

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6 sheets of puff pastry
2 eggs, beat in jug
2/3 cup thickened cream
1/3 cup milk
1tsp Dijon mustard
Sprinkle of Parmesan
3 bacon rashers, diced finely
Grated cheese to top
  1. Preheat oven to 200C
  2. Defrost pastry (leave to sit, until pliable)
  3. Grease muffin tins
  4. Cut 7cm round in pastry with glass rim, line tray
  5. Combine eggs, cream, milk, mustard, Parmesan, s&p in Pyrex jug
  6. Fill pastry with bacon leaving room for egg mixture
  7. Pour egg mix. Do not overfill, place small amount of grated cheese on top
  8. Bake for 12mins
Makes (24 muffins or 48 mini muffins)

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