These mini quiches may change the way you feel about quiche! If you add ingredients you like to a light shortcrust pastry case, surround it with cream and top it with cheese… is it actually possible to not like it?? These are tasty hot or cold but you’ll be lucky if they actually last until they’re cold, trust us!
Ingredients
Makes about 10 mini quiches
- 125g Plain Flour, plus extra for dusting
- Pinch of Salt
- 70g Chilled Butter/ Vegetable Spread
- 1 Egg Yolk
- 2 Tbsp chilled water
- Choice of Vegetables (tomatoes, broccoli, cauliflower, peppers, spinach, leeks, courgette, sweetcorn, spring onion, asparagus, etc) AND/ OR Ham, Bacon, Chicken, Chorizo or Salmon
- 30g Any Cheese, plus extra for topping
- 1 Egg
- 120ml Double Cream/ Whipping Cream
- Salt and Pepper
Directions
- Start by making the pastry; sift the flour into a large bowl. Cut the butter into small pieces and add to the flour. Use your hands to rub the butter and flour together until you get a breadcrumb like texture.
- Mix the egg yolk and water together in a small bowl. Add 1 Tbsp of the egg mix to the crumb. Use a cutlery knife to quickly and evenly mix the liquid in. This will begin to create flakes of pastry – if the pastry seems dry or isn’t flaking, add another Tbsp of egg mix. Now use your hands to bring the pastry together. Knead the pastry a tiny bit to make sure the texture is even throughout.
- On a lightly floured work surface, roll out the pastry to 3mm thickness. Use a 8-9cm round cutter to cut out as many rounds of pastry as you can and gently lower and press them into a 12 hole muffin/ cupcake tray – you should get about 10. Use a fork a couple of times to make tiny holes in the base to allow the air to get out from underneath the pastry.
- Preheat the oven to 190ᵒC/ 180ᵒC Fan.
- Bake the pastry in the middle of the oven for 12 minutes until it feels sandy when you touch it rather than doughy.
- Meanwhile, mix together the egg, cream and half of the grated cheese. Season with a little salt and pepper.
- Reduce the temperature of the oven to 170ᵒC/ 160ᵒC Fan.
- Place your choice of finely chopped vegetables/ meats carefully into the tart. Fill the tarts up to the top with the creamy filling and sprinkle with a little cheese.
- Carefully place the tarts in the middle of the oven and cook for 10-12 minutes until the filling has set and is slightly golden on top (personal preference). Use a tablespoon to lift out the quiches and allow to cool on a wirerack… or eat them all straight away… you might not be able to resist!
Made by you…
