Quiches are the best for plenty of reasons, including how easy they are the make and how tasty they are – no matter what ingredients are packed inside. But if you’re growing tired of the classic varieties such as quiche lorraine, why not try this unique carbonara version!
The mini size makes them perfect for a savoury snack or for serving up at a party during the silly season. Enjoy!
- 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) parmesan, finely grated
- Fresh continental parsley leaves, to serve (optional)
- Preheat oven to 180C/160C fan forced. Grease a 6-hole 80ml (1/3 cup) muffin pan. Line muffin hole bases with baking paper.
- Cook pasta in a large saucepan of salted boiling water following packet directions or until just tender. Drain and transfer to a bowl.
- Meanwhile, heat oil in a non-stick frying pan and then cook bacon for 5 minutes or until starting to crisp. Add garlic and cook, stirring, for 30 seconds or until aromatic.
- Add bacon mixture to the pasta. Use tongs to toss until combined. Divide among the prepared holes.
- Place egg, cream and parmesan in a jug and whisk to combine. Carefully spoon egg mixture into muffin holes. Bake for 15-20 minutes or until set.
- Set aside to cool slightly. Using a flat-bladed knife, loosen around the edges and remove quiches from the pan. Serve hot or cold and sprinkled with parsley, if using.