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Mini carbonara quiches recipe
Mini carbonara quiches recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Bake fluffy and cheesy crustless quiches in a muffin pan for a simple and delicious meal.
Ingredients:
  • 80g dried spaghetti pasta
  • 9.20 gm olive oil
  • 150g bacon, rind removed, chopped
  • 2 garlic cloves, finely chopped
  • 2 Free Range Eggs
  • 125ml (1/2 cup) Coles Thickened Cream
  • 60g (3/4 cup) finely grated parmesan
  • Fresh continental parsley leaves, to serve (optional)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease a 6-hole 80ml (1/3 cup) muffin pan and line the bases with baking paper.
  • Boil the pasta in a generous amount of salted water following the instructions on the package until al dente. Drain and transfer to a bowl.
  • Heat oil in a non-stick pan over medium-high heat. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Stir in garlic and cook until aromatic, about 30 seconds.
  • Combine the bacon mixture with the pasta and toss using tongs until well mixed. Distribute evenly among the greased compartments.
  • In a jug, whisk together the egg, cream, and parmesan. Spoon the mixture into muffin holes and bake for 17 minutes until set. Let cool for 3 minutes, then loosen the edges with a knife and remove the quiches from the pan.
  • Enjoy this dish hot or cold, with a sprinkle of parsley for garnish, if desired.

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