Tomato and bacon quiche for the cupcake maker

Ingredients for 1 servings:

• 250 g flour
• 1 ½ tsp salt
• 125 g butter flakes
• 1 egg(s)
• Flour for the work surface
• 6 eggs
• 1 tbsp milk
• ½ cup(s) bacon cubes
• 2 tomatoes
• 2 onions
• 0.33 cup cheese, grated
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Note: The “cup” size refers to a coffee mug with a capacity of approximately 240 ml. For the shortcrust pastry, place flour, salt, butter flakes, and egg in a bowl and quickly mix with a dough hook. Then knead the dough by hand on a floured work surface. Immediately after kneading, roll out the dough with a rolling pin between sheets of cling film. Roll the dough in the film and refrigerate until ready to use. Note: By rolling out the dough immediately, it remains pliable and easy to work with. The cling film prevents it from tearing and makes it easier to continue working after refrigerating. For the filling, dice the onions and fry them with the bacon. Beat the eggs and milk and mix. Add the fried bacon and diced onion, finely chopped tomatoes, grated cheese, salt, and pepper, and stir in. Using a glass, cut out circles from the shortcrust pastry and place or press them into the preheated cupcake maker. Place a tablespoon of the filling on each circle. Bake for approximately 10-12 minutes each and enjoy warm. This makes approximately 28 mini quiches for 7 cupcakes each in the cupcake maker. Tip: If you have leftover filling, you can also bake it in the cupcake maker without the batter.