For the egg filling: 

Prepare eggs, heavy cream, salt and ground pepper for your tiny quiche recipe.

Cut Pastry

Use a round cutter to cut 24 circles of pastry.

Press the Pastry

Press the pastry circles firmly into patty pans, ensuring a nice rounded base for your tiny quiche.

Mix Egg Fillings

Whisk together eggs, cream, salt, and pepper until well combined. Set aside.

Bacon and Onion Filling

Cook bacon, then add onion and cook until soft. Remove from heat and transfer to a bowl.

Divide Mixture

Top your tiny quiche pastry crusts with cheese and bacon mixture, dividing evenly.

Pour Egg Mixture

Pour egg mixture into tiny quiches to fill.


Bake the tiny quiche in the oven until they turn light golden and puff up, approximately 12 minutes.


For advance preparation, store the quiches in the fridge for 2-3 days or freeze them for up to 3 months. Reheat from frozen.