Name: Goat cheese, salami and sun-dried tomato mini quiche
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 sheets frozen shortcrust pastry, thawed; 100 gram sliced salami, chopped; 1/2 cup thinly sliced sun-dried tomatoes; 100 gram goat cheese, crumbled; 2 tablespoon snipped chives; 300 millilitre carton cream; 3 eggs; 1 teaspoon dijon mustard

Ingredients

3 sheets frozen shortcrust pastry, thawed

100 gram sliced salami, chopped

1/2 cup thinly sliced sun-dried tomatoes

100 gram goat cheese, crumbled

2 tablespoon snipped chives

300 millilitre carton cream

3 eggs

1 teaspoon dijon mustard

Method

1.Preheat oven to 200°C. Lightly grease 2 x 12-hole mini muffin pans.

2.Using a 7cm cutter, cut 24 circles from pastry sheets. Ease each pastry round into muffin holes. Divide salami, sun-dried tomatoes, goat cheese and chives evenly between each.

3.In a jug whisk together cream, eggs and mustard, and season to taste. Fill tarts with egg mixture.

4.Bake for 15-20 minutes, until set and golden. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Try different filling, such as wilted spinach and feta, chopped char-grilled vegetables and brie, or caramelised onion and blue cheese.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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