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Mary Berry Mini Quiche Recipe

Mary Berry Mini Quiche Recipe

Mary Berry's mini quiches are crisp, golden, and packed with flavour — perfect for picnics, parties, and buffets.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 20 mini quiches
Course: Breakfast
Cuisine: British
Calories: 155
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 300 g plain flour sifted
  • 150 g unsalted butter cold and cubed
  • Pinch of salt
  • 3 –4 tbsp cold water
  • Cheese and Bacon Filling:
  • 150 g smoked bacon lardons
  • 3 large eggs
  • 200 ml double cream
  • 100 ml whole milk
  • 100 g mature Cheddar finely grated
  • ½ tsp English mustard powder
  • Pinch of freshly grated nutmeg
  • Salt and pepper
  • 1 tbsp fresh chives snipped (optional)

Method
 

  1. Make pastry: pulse flour, salt, and cold butter to fine breadcrumbs. Add cold water until dough coheres. Wrap and chill 30 minutes.
  2. Preheat oven to 200°C / 180°C fan / Gas 6. Grease two 12-hole bun tins. Roll pastry to 3mm. Cut 24 circles with an 8cm cutter. Line tin holes. Refrigerate 20 minutes.
  3. Line each case with scrunched parchment and baking beans. Blind bake 10 minutes. Remove beans and parchment — bake 5–6 minutes until pale golden and dry. Reduce oven to 180°C / 160°C fan / Gas 4.
  4. Cook bacon lardons until crispy. Drain. Whisk eggs, cream, and milk. Add mustard powder, nutmeg, half the Cheddar, chives, and seasoning.
  5. Divide bacon between cases. Pour filling to three-quarters full. Scatter remaining Cheddar on top.
  6. Bake 15–18 minutes until set with a slight tremble and golden. Cool in tins 10 minutes before removing.

Notes

Blind bake every time — no exceptions at this small scale.
Refrigerate pastry-lined tins 20 minutes before blind baking.
Use an 8cm cutter for clean, well-fitting pastry cases.
Fill to three-quarters only — filling rises during baking.
Cool 10 minutes before removing — hot quiches are fragile.
Freeze unbaked for up to 3 months. Bake from frozen at 190°C for 22–25 minutes.
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