Ingredients
6 eggs
½ cup heavy cream
1 tbsp rice bran oil, for cooking
½ cup cooked bacon bits
½ cup ham, chopped
½ cup mozzarella cheese, grated
3 spring onions, chopped
¼ tsp SIDS CRAZY SALT
1 sheet puff pastry dough
1 egg, for brushing the tops
Directions
In a bowl, whisk the eggs and milk together. In a frypan preheated with oil, scramble the eggs until fully cooked. Remove the eggs and set them aside.
Roll out the puff pastry dough, making it a bit thinner. Cut the dough into equal-sized squares, about 10 x 10 cm. Top each dough piece with a spoonful of cooked eggs.
Slice ham into thin strips.
Top the eggs with bacon crisps, ham, cheese, pinch of SIDS CRAZY SALT and spring onions.
Brush the edges with whisked egg and fold over the sides, creating an envelop shape. Place the mini quiches on a baking tray lined with baking paper, making sure to leave enough space between each. Brush the tops with whisked egg.
Bake the quiche at 200°C for about 15 minutes until they turn golden brown. Serve warm and enjoy.
