Polly Vadasz: Baby / Mini Quiche Recipe

Baby quiche! They're a lovely snack for lunch, to go on the side of a salad or even a midnight snack, and an inventive way to use up the odd ends of vegetables you have left in the fridge too.

Make these for the week, wrap in groups of 3-4 in foil and always have a snack ready to go!

In tupperware they should be fine for 4 or so days.

Ingredients

Ingredient ideas:

The fillings listed are just what I used for this batch, but you can put in WHATEVER you like! These are your quiches. Just maybe avoid fresh tomatoes as they made mine go soggy once.

Bacon, leek and cheese
Spring onion and ham
Goats cheese + onion (onion chutney, caramelised onions)
butternut squash (pre cooked) and greens
Spinach and feta
Sun dried tomato, greens and cheese
Red pepper and chorizo
Just veg!

Crust options:

Shortcrust pastry (great)
Peeled courgette (use a peeler to slice off strips) (it's alright)
Ham (a genius idea in my opinion)

Method Walk Through - Scroll for the Printable Download!

Make sure you have a suitably sized muffin/small tart baking tray that's non stick!

Get the shortcrust pastry out of the fridge about 30 minutes before unrolling so that it doesn't crack.

Pre heat the oven to 180C.

Chop up the vegetables (& spinach leaves) into small pieces. Cook the bacon to your liking, and lightly fry the vegetables that need cooking, including wilting the spinach which will make it much easier to pack into the quiche. You can cook ingredients separately if you're making different flavours, or you can fry them all together for an easy life.

Separate the ingredients onto a plate and unroll the pastry. You can roll it out a little bit more if you're looking to make the full 20.

Lightly butter the baking tray if necessary, or if it's non stick they should be fine. Using cookie cutters (mine were 78mm), or a glass with a suitably sized rim, cut out circles of pastry and lightly press them into the wells. The circles should be large enough so that there is enough depth to fill the quiches!

Spoon your chosen combinations into each pastry piece, filling them to the top but leaving enough space for the egg mixture.

Whisk together two large eggs and 200ml whole milk, seasoning with salt, pepper and nutmeg if you have any. Carefully pour the mixture into each well, filling them almost to the top of the pastry. Add grated cheese on top.

Ball together the leftover pastry and re-roll with a little flour. Continue the process until it’s all used up! If you run out of egg mixture, add another egg and 80ml more milk.

Pop in the oven at 180C for 15-20 minutes tops. Once they're browned on top, they should be done. Check the egg isn't runny before taking them out and resting on a cooling rack.