Makes 12
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Crumbly and buttery quiche crust combined with smokey bacon and barbeque sauce make for a delicious party snack.


Basic Mini Quiche Batter

  • 3 sheets frozen shortcrust pastry, thawed
  • 3 eggs, at room temperature
  • 2 tbsps cream

Cheese and Bacon Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 2 tbsps light olive oil
  • 250g middle bacon, rind removed
  • ¼ cup barbeque sauce, plus extra, to serve
  • ½ cup pizza cheese
  • ½ cup drained canned pineapple pieces, finely chopped

Basic Mini Quiche Batter
Prep 10 mins + 10mins to chill | Cook 10 mins | Makes 12

1. Preheat oven to 180 C. Grease a 12-hole (1/3-cup) muffin tray. Using an 11.5-cm round cookie cutter, cut 12 discs from pastry. Line prepared holes with pastry. Chill for 10 mins.

2. Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for a further 5 mins
or until just coloured.

3. Reduce oven temperature to 160 C. Whisk eggs with cream in a jug. Continue as per recipe of choice that follows.


Prepare Basic Mini Quiche Batter as recipe directs. Heat oil in a large frying pan over moderate heat. Add bacon; cook and stir for 5 mins or until crisp. Cool slightly.


Combine bacon, barbeque sauce, cheese and pineapple in a bowl. Add to cream mixture in Basic Mini Quiche Batter recipe. Pour into prepared pastry cases. Bake for 25 mins or until just set at centre. Serve with barbeque sauce.

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