Mini carbonara quiches


Recipe may contain gluten, milk, soy, egg and wheat.

Use a muffin pan to makes these easy, cheesy individual crustless quiches.

8 Ingredients

  • 80g dried spaghetti pasta

  • 2 tsp olive oil

  • 150g bacon, rind removed, chopped

  • 2 garlic cloves, finely chopped

  • 2 eggs

  • 125ml (1/2 cup) thickened cream

  • 60g (3/4 cup) finely grated parmesan

  • Fresh continental parsley leaves, to serve (optional)

6 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Grease a 6-hole 80ml (1/3 cup) muffin pan. Line muffin hole bases with baking paper.

  • Step 2

    Cook the pasta

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    (80g dried spaghetti pasta) in a large saucepan of salted boiling water following packet directions or until just tender. Drain and transfer to a bowl.

  • Step 3

    Meanwhile, heat the oil (2 tsp olive oil) in a non-stick frying pan over medium-high heat. Add the bacon (150g bacon, rind removed, chopped) and cook, stirring occasionally, for 5 minutes or until starting to crisp. Add the garlic (2 garlic cloves, finely chopped) and cook, stirring, for 30 seconds or until aromatic.

  • Step 4

    Add the bacon mixture to the pasta. Use tongs to toss until combined. Divide among the prepared holes.

  • Step 5

    Place the egg (2 eggs), cream (125ml (1/2 cup) thickened cream) and parmesan (60g (3/4 cup) finely grated parmesan) in a jug and whisk to combine. Carefully spoon the egg mixture into the muffin holes. Bake for 17 minutes or until set. Set aside for 3 minutes to cool slightly. Use a flat-bladed knife to loosen around the edges. Remove the quiches from the pan.

  • Step 6

    Serve hot or cold, sprinkled with parsley (Fresh continental parsley leaves, to serve (optional)), if using.

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Image by Vanessa Levis

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