Mini quiches
Makes 12
Ready in 45 minutes
Price per serving 38p
4 spring onions, sliced 1tbsp olive oil 75g thick sliced cooked ham 4 Semi-Dried Tomatoes, drained 100g Cheddar 500g Ready To Roll Shortcrust Pastry Flour, for rolling out 2 large free-range eggs 200ml single cream
Preheat the oven to 190C/170C Fan/Gas 5. Before the children start cooking, get the filling ingredients ready for them. Fry the spring onions in the oil for 2-3 minutes until soft but not coloured. Cut the ham and tomatoes into small pieces and grate the cheese. Now it's time for the children to take over. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out 12 x 9cm or 10cm rounds with a cutter or bowl and put them into a 12-hole bun tin. Put a little ham, tomato, spring onion and cheese in each pastry case. Beat the eggs and cream in a bowl until evenly mixed. Season with black pepper, then pour into a jug. Carefully pour a small amount of the cream mixture into each case until it almost comes to the top. You may have leftovers, which you can freeze ready to make more quiches later. Bake for 20 minutes or until the filling is puffed up and the pastry is cooked. To freeze: pack into a rigid container and freeze for up to one month. Defrost, then heat through in a medium oven.
Variations You can make different fillings for the quiches. Try...
* Leaving the ham out for a vegetarian option.
* Using different cheeses such as blue cheese or Emmenthal.
* Replacing the ham with tuna, prawns or smoked salmon.
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