You can add whatever you fancy to your mini quiches, ham, mushrooms, sundried tomatoes, spinach... the list goes on! I’ve kept mine veggie for meat free Monday. What’s your favourite quiche filling?
Makes 6-12 depending on size of muffin tray
- 1 pack shortcrust pastry
- 3 eggs
- 125ml double cream
- Pinch of pepper
- 100g grated cheese
- 100g veggies of your choice (I used broccoli and tomato
Use a circle cutter to cut the pasty into discs and press into the muffin tray making sure no air underneath. Prick all a few times with a fork and bake for 5 mins at 180 degrees for 5 mins. Meanwhile chop the broccoli into bite size pieces and steam for 3 mins until starting to soften. Chop tomato and grate cheese. Whisk together eggs and cream and add half the cheese. When the pastry has cooked for 5 mins, evenly distribute the veggies between each case. Pour in the egg mix to 3/4 full and top with rest of the cheese. Bake for around 20 mins until golden.