Herby Bacon Quiche Cups

Serves 8 – Recipe by Sophie Gray


  • 5 size 7 Henergy Cage Free eggs
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon mixed herbs
  • ¾ cup milk
  • Additional ¼ cup milk
  • 1 onion, chopped
  • 4 mushrooms, chopped
  • 2 rashers bacon, chopped
  • 1 tablespoon chopped parsley or chives
  • ⅓ cup tomato sauce
  • Salt and pepper


  1. In a non-stick pan cook onion, bacon and mushrooms until the bacon is starting to colour and the onions are soft and set aside.
  2. While vegetables and bacon are cooking, prepare crust.
  3. In a processer place flour, salt, herbs and butter and pulse to combine.
  4. Add ¾ cup of milk and pulse until dough comes together.
  5. Roll dough on floured board until only a couple of cms thick and cut into 12 circles to line muffin pan cups.
  6. Whisk together eggs, ¼ cup milk, parsley, salt and pepper.
  7. Pour into pan with cooked bacon and cook for 1 - 2 minutes ore until eggs are just starting to set - this makes it easier to spoon the bacon and egg filling into the cups. Place a dollop of tomato sauce into the bottom of each cup and top with a spoonful of the filling
  8. When all the cups are filled bake for 15 minutes or until cups are golden and filling is set.