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Assorted coloured plates with miniature quiches and a hot pink fork

Mini Quiches

Florence Stanton's recipe for mini quiches with three different fillings (haddock, ham and veggie).
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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.