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
Better version
All-butter pastry with a cream-enriched filling of mature cheddar, ham and chive.
Per serving£1.35
Total cost£5.40
Time47 min
Ingredients for 4
- Pastry
- 375 g all-butter shortcrust pastry
- Filling
- 3 eggs
- 100 ml double cream
- 50 ml whole milk
- 100 g mature cheddar , grated
- 80 g cooked ham , diced
- 2 tbsp fresh chives , snipped
- 1 pinch grated nutmeg
- salt and pepper , to taste
Method
- Heat the oven to 190C. Roll the pastry, cut rounds and line a greased 12-hole tin.
- Prick the bases and blind bake for 8 minutes until just set.
- Whisk the eggs, cream, milk and nutmeg together and season well.
- Divide the ham, cheese and chives between the cases, then pour over the egg mixture.
- Bake for 18-22 minutes until puffed and golden. Cool a few minutes before serving.
Equipment
- 12-hole tart tin
- round cutter
- rolling pin
- 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.
