Recipes
Mini Cheese & Tomato Quiches
When it comes to little nibbly bits to hand round at parties, the Mini Morsel Set is our go-to tin,...
Ingredients
For the pastry
- 200g plain flour
- pinch of salt
- 100g unsalted butter, diced
For the filling
- 3 medium eggs
- 150ml whole milk
- 4 tbsp double cream
- A portion black pepper, to taste
- 12 cherry tomatoes, halved
- 75g Cheddar cheese, grated
- handful of basil leaves, torn into small pieces
- 1 tbsp chives, chopped
Method
- To make the pastry, sieve the flour and salt into a large bowl. Rub the butter into the flour until it has the texture of breadcrumbs, then add enough cold water to make a firm dough. Bring the dough together into a ball and place the bowl in the fridge for 30 minutes.
- While the dough is chilling, beat together the eggs, milk and cream with a little black pepper and preheat the oven to 190˚C/Gas 5.
- Divide the chilled dough into little balls about the size of a 50p piece and add one to each hole in the tin. Lightly flour the pastry pusher and use to push and shape the dough into place to make pastry cases.
- Add most of the cheese to the pastry cases, reserving a little, then pour over the egg mixture. Top each mini quiche with a half tomato and a sprinkling of basil, chives and the reserved cheese. Bake for 20 minutes, until golden and softly set