Snacks
French
FrenchMini Quiches
Bite-sized savoury tarts with a silky egg filling, ideal for buffets and lunchboxes. The basic tier uses ready-rolled pastry and a simple cheese and onion mix, while the ultimate tier makes a buttery shortcrust from scratch with caramelised onion, gruyere and crispy pancetta.
Vegetarian
Nut-free
Budget version
Ready-rolled shortcrust with a cheese, egg and spring onion filling.
Per serving£0.80
Total cost£3.20
Time35 min
Ingredients for 4
- 320 g ready-rolled shortcrust pastry
- 3 eggs , beaten
- 100 ml milk
- 80 g mild cheddar , grated
- 2 spring onions , sliced
- salt and pepper , to taste
Method
- Heat the oven to 190C. Unroll the pastry and cut out rounds with a cutter.
- Press the rounds into a greased 12-hole bun tin.
- Whisk the eggs with the milk and season, then stir in most of the cheese and the spring onions.
- Spoon the filling into the cases and top with the remaining cheese.
- Bake for 18-20 minutes until set and golden. Cool slightly before lifting out.
Equipment
- 12-hole bun tin
- round cutter
- mixing bowl
The three ways, side by side
Budget
Ready-rolled shortcrust with a cheese, egg and spring onion filling.
Better
All-butter pastry with a cream-enriched filling of mature cheddar, ham and chive.
Ultimate
Homemade butter shortcrust with caramelised onion, gruyere and crisp pancetta.
