Mini bacon quiches

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1 sprig of parsley
250 g low-fat quark
2 eggs
2 tbsp Sbrinz cheese, grated
½ tsp salt
Pepper, freshly milled
Finely chop the parsley. Mix all the ingredients for the filling together.
60 g bacon, diced
100 g courgette, equivalent to one small courgette
Dice the courgette. Dry-fry the bacon in a frying pan and then set aside. Briefly fry the courgette in the same pan.
Mix the courgette and bacon into the quark filling.
(Pre-)heat cooking space to 200°C with Top/bottom heat
2 packs shortcrust pastry, rolled-out, rectangular, about 500 g
Grease the muffin tin or line with paper muffin cases. Cut out 12 rounds about 11 cm in diameter from the shortcrust pastry. Press the rounds into the cups and prick lightly with a fork. Spoon about 1.5 tbsp of filling into each cup.
Put the muffin tin on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Top/bottom heat 200°C for 30 Mins
Serve the mini bacon quiches lukewarm.


Garnish each mini quiche with a cherry tomato before baking.

  • Muffin tin with 12 cups
  • Wire shelf
Quantity Ingredient
100 g courgette
1 sprig of parsley
2 tbsp Sbrinz cheese
60 g bacon
250 g low-fat quark
2 packs shortcrust pastry
½ tsp salt
2 eggs

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