Evie and Olive's Mini Quiches

Mini filled pastry cases

Oven Temperature: 180 deg C

Preparation Time: 50 minutes (includes 30 minutes chilling time)

Cooking Time: 15-20 minutes in my fan assisted oven

Pastry Ingredients:

170g plain flour

85g butter*

splash of water

Filling Ingredients:

3 eggs, beaten

4 tbsp milk

3 slices of wafer thin cooked ham slices, chopped into 1cm squares.

1/4 tin of sweetcorn

2tbsp tomato puree

1 tomato, chopped

cheddar cheese, grated

dried basil

Turn on the oven. Grease a shallow 12-hole bun tin.
'Tickle' the flour and butter with your finger tips to resemble breadcrumbs.
Add enough water to bind the mixture together. Cover and then chill in the fridge for 30 minutes.
Whilst the pastry is chilling you can prepare your fillings.
After 30 minutes roll out the pastry to about 5mm. Use a circular cookie cutter to stamp out the bases for the bun tray. The size of these will vary depending on your tray but you need the circles to come up to the edges.
Mix the eggs and milk together in a jug and set aside until you have added the fillings to your quiches.
Spread a little tomato puree at the bottom of each pastry case, then layer up your ham, cheese, sweetcorn and tomato to the top of the case. Do not press them down too firmly or overfill.
Now pour the egg and milk mixture over the fillings to just below the top of the pastry case.
Top with a little extra cheese and a sprinkle of dried basil.
Bake in the oven for approximately 15 minutes.
Cool on a wire rack.

*Notes:

Make sure the butter is not straight from the fridge but cooler then room temperature to make it easier to combine with the flour.

The pastry recipe was inherited from one of Auntie Shirley's old Home Economics school books. The fillings are favourites chosen by Evie and Olive.

This post contains no PR samples and all thoughts and comments are my own.

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