by Maria Assatourian December 07, 2018

Making quiche is one of the most simplest dishes and a perfect way to use up what you already have in the fridge, those half used veggies, herbs sitting in the crisper or even left over cooked vegetable or roast meat.

I prefer to make mini quiches as opposed to one large. Why? It's already portioned controlled, pop into a container for lunches, a quick grab a snack, fabulous to take to picnics as well as having an assortment of flavours to choose from and easy to make ahead for gatherings. Quiches are suitable for vegetarians.

This is my sister's recipe and it surely out does my French one.

The recipe below makes 12 mini quiches using 3 sheets of ready to use puff pastry.

I haven't mentioned salt and pepper due to the fact if you use any salted animal protein like bacon, ham or roasted chicken chances are it'll have salt on it. Best to put salt and pepper on the table, hungry diners can help themselves.

Egg mixture:

3 whole eggs

150ml cream

150ml milk

Whisk together in a jug so you can put straight into moulds.

Ingredients:

Any left over chopped veggies both cooked or raw. Optional ham, bacon or cooked protein.

Grated cheese.

3 sheets ready to use puff pastry. Bring out to thaw.

Method:

Preheat oven to 180 deg C

You will need one to two mini muffin tins. 

1. Use baking paper, cut a strip and cut into thirds. Line your muffin tins and leave space between for hot air to circulate. Please do not throw away the used baking paper. Wipe down, place in container ready for next time.

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2. Cut thawed puff pastry into quarters and mould to shape in muffin tin. Place in oven until lightly golden. Once golden bring out of oven let it cool slightly and gently pressed base back down.

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3. Fill your base with chopped vegetable and protein.

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4. Pour whisked egg, milk and cream mixture over the filled quiche bases. If your choosing to use grated cheese, sprinkle over each quiche.

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5. Place in oven and bake until golden.

To serve:

Once mini quiches are cooled, you can snip any leftover herbs in your crisper or fresh herbs from your garden for that extra flavour and serve with fresh, crisp and crunchy salad.

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Filling suggestions

Tomato and cheese. Garnish with fresh parsley, chives, basil or tarragon.

Sweet potato. Garnish with mint.

Mushroom and cheese. Garnish with chives, parsley or basil.

Broccoli and cheese. Garnish with parsley or chives.

Onion and cheese. Garnish with parsley, chives, basil, or tarragon.

 





Maria Assatourian
Maria Assatourian

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