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Mini Quiches

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Serves: 12
1 tsp olive oil
140g / 5 oz all purpose (plain) flour, plus extra for dusting
85g / 3 oz butter, chilled and cubed
3 eggs
125ml / 4 fl oz heavy (double) cream
115g / 4 oz grated cheddar cheese
4 scallions (spring onions), finely chopped
1/2 red bell pepper, cubed
55g / 2 oz black olives, pitted (stoned)
salt and pepper

Lightly oil a 7.5cm / 3 inch x 12 hole muffin pan. Sift the flour and a pinch of salt into a large bowl. Add the butter and rub it in until the mixture resembles bread crumbs. Stir in a little water to bring the dough together and knead briefly. Divide the dough into 12 and roll each piece on a floured surface into 12cm / 4 1/2 inches diameter circles and fit into the muffin pan. Fit a piece of parchment paper into each and fill with dried beans. Chill for 30 minutes.

Preheat the oven to 400ºF / 200ºC / Gas Mark 6. Bake the pastry shells for 10 minutes, then remove the paper and beans.

Beat the eggs, cream, and seasoning together, then stir in the cheese and pour into the pastry shells. Mix the scallions, pepper, and olives together and sprinkle over the pastry shells. Bake for 10-15 minutes until just set. Cool in the pan and serve.

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