• Preheat oven to 375°F/190°C, combination steam setting. If your oven has variable steam settings, choose 50%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Grease two 12-hole patty pan tins or two 12-hole muffin pans and set aside.
• Use a round cutter to cut 24 circles of pastry. I use a 2¾”/7cm one for my patty pans. If you’re using a muffin pan, just check that the circles will cover the base and come a little way up the sides (1/2” is plenty of height) – if not, use a slightly larger cutter.
• Press the pastry circles into the prepared pans, making sure the pastry is properly pressed in with no air between the pan and pastry. This will ensure nice golden bases for your quiches. Set pastry-lined pans aside in the fridge while you assemble the filling/s.
• Mix up the eggs, cream, salt and pepper in a small jug, whisking to combine well. Set aside.

Bacon and onion filling

• Heat the oil in a pan over medium heat and add the bacon. Cook for a couple of minutes until it’s just beginning to turn brown at the edges, then add the onion and cook, stirring for a few minutes until the onion is soft. Remove from heat and put into a bowl.
• Divide the cheese between the pastry crusts, then divide the bacon mixture over the top of that. Pour enough egg mixture into each crust to fill.

Mushroom filling

• Melt the butter in a pan over high heat, then add the garlic and cook for a few seconds, stirring. Add the finely chopped mushrooms and cook until the mushroom softens and turns golden at the edges, about 4 minutes. Remove from heat and put into a bowl.
• Divide the cheese between the pastry crusts, then divide the cooked mushroom mixture over the top of that. Pour enough egg mixture into each crust to fill, then put a slice of mushroom on top of each.

To cook

• Put the filled quiches into the oven and cook until they’re light golden and puffed, about 12 minutes. Leave in the pans for a couple of minutes, then turn out serve warm.
• If you’d like to prepare these ahead, they’ll keep very well in the fridge for 2-3 days, or in the freezer for up to 3 months. Reheat from cold (5-6 minutes) or directly from frozen (around 10 minutes) using the same settings you cooked them on.