Recipe

Mixed mini quiches

May 03, 2023 12:08am
  • 20 mins preparation
  • 25 mins cooking
  • Serves 24
    • Print
    Print

Ingredients

  • 1 3/4 cups plain flour
  • 150 grams chilled butter, chopped
  • 1 egg yolk, plus 3 eggs extra
  • 1-2 tablespoons iced water
  • 6 grape tomatoes, sliced
  • 3 asparagus spears, thinly sliced, blanched
  • 50 grams blue cheese, crumbled
  • 1/4 cup thickened cream
  • 2 tablespoons finely grated parmesan
  • chervil sprigs, to serve

Method

  • 1
    Process flour and butter until it resembles fine breadcrumbs. Add yolk and water and pulse until dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Wrap in plastic wrap. Chill 1 hour.
  • 2
    Grease two 12-hold shallow patty pans. Roll pastry between two sheets of baking paper until 3mm thick. Using 7cm round cutter, cut pastry and use to line recesses. Chill 30 minutes.
  • 3
    Preheat oven 200°C. Bake blind 10 minutes. Remove filing and bake a further 6-8 minutes until golden. Cool slightly.
  • 4
    Divide tomato slices among 12 pastry shells, then divide asparagus, blue cheese among remaining shells. In a jug, whisk extra eggs, cream and parmesan together and season to taste.
  • 5
    Spoon into pastry shells. Bake 8-10 minutes until set. Serve garnished with chervil sprigs.

Notes

These can be prepared ahead and reheated in a slow oven, 150°C, 5-10 mins. If like, used ready-made shortcrust pastry.

The Latest from New Zealand Woman's Weekly Food

CONTENT SUPPORTED BY
© Copyright 2023 Are Media Pty LimitedAll Rights Reserved
All products are independently selected, tested or recommended by our team of experts. If you buy something, we may earn an affiliate commission.
Are Media and its brands may have generated text partially using generative AI. Upon generating draft language, our editors review, edit, and revise it to their own liking. We take ultimate responsibility for the content of our publications