E”Quiche to me screams summer picnics, glasses of spritz, punnets of strawberries and so many other happy things,” says Scottish food writer Florence Stanton in her cookbook Part-Time Baker: Simple Bakes Without the Stress. These mini quiches are as versatile as they are satisfying: “Following a basic recipe for these eggy/cheesy bites, you can run wild to your heart’s content to incorporate any other ingredients that need using, or that are in season. Here, we’ve got a ham and sun-dried tomato variation and a veggie option so the whole crowd should have something they like!”
Mini Quiches
Florence Stanton's recipe for mini quiches with three different fillings (haddock, ham and veggie).
Ingredients
Base
- 320 grams store-bought shortcrust pastry
- a little flour for dusting
- mild cooking oil spray
- 2 eggs
- ⅔ cup heavy cream
- 150 grams old Cheddar or Gruyère grated
- sea salt and freshly ground black pepper
Parma Ham and Sundried Tomatoes
- 3 tbsp Parma ham coarsely chopped
- 3 tbsp sundried tomatoes coarsely chopped
Red Pepper and Spinach
- 1 red bell pepper de-seeded and diced
- ½ cup baby spinach chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pastry on a floured surface as thinly as possible without tearing it – about ¼ in (5mm) thick. Lightly grease two 12-hole muffin tin with oil and choose a cookie cutter that’s slightly wider than the holes in the tins.
- Punch out about 21 rounds of pastry and place them into the tin holes. Line each quiche tart shell with a piece of baking paper or cupcake case and fill with raw rice or baking beans. Bake in the oven for 10 minutes, then remove (carefully removing the paper and rice/beans too) and leave to cool.
- Make the filling by whisking together the eggs, cream, cheese and some salt and pepper in a bowl. Fill the par-baked tartlets about two-thirds full with the egg mixture, then add the filling variations. Put chopped Parma ham and sun-dried tomatoes in half of the tarts and the spinach and red pepper in the other half.
- Bake in the oven for 20 to 25 minutes, until golden. Leave to cool on a wire rack before serving.
More recipes from Florence Stanton
Ultimate Chocolate Brownies
Florence Stanton's easy and crowd-pleasing recipe for brownies with dark, milk and white chocolate.
Get the recipe
Ultimate Chocolate Brownies
Florence Stanton's easy and crowd-pleasing recipe for brownies with dark, milk and white chocolate.
Get the recipe
