MINI QUICHES

recipe

INGREDIENTS

2-3 slices deli ham diced
3 scallions chopped (save 1 teaspoon for garnish)
5 cherry tomatoes diced
1 extra large eggs or 2 regular-sized eggs
3/8 cup 90g milk
vegetable oil for greasing
11-12 oz ready rolled short/pie pastry thawed (follow the instruction on the package)
All-purpose flour for dusting
1/3 cup grated cheese cheddar/mozzarella

DIRECTIONS

1 Mix together the diced ham, chopped scallions and diced cherry tomatoes in a bowl. In another bowl, beat the egg and milk with a fork. Chill these ingredients as you prepare the pastry.

2 Preheat the oven to 425°F (210°C). Grease a 12-tin mini muffin pan.

3 Sprinkle a little all purpose flour on surface, roll out the pastry. If the pastry cracks when rolling out, use your fingers and slightly pinch to seal the crack.

4 Use a 3″ (7.5cm) round cutter. Cut out 12 circles and place each in a cup of the pan. Gently press down with your finger to form a shallow cup.

5 Divide the mixture of ham, scallions and tomatoes equally among the 12 cups. Fill each cup with the egg and milk mixture until 80-90% full. Sprinkle the cheese on top.

6 Bake for 18-20 minutes or until the mini quiches are set and golden. Garnish with some chopped scallions. Serve warm.

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