Mini Quiches

Mini Quiches
by

Makes 12 mini quiches

4 eggs

2 tablespoons of tasty cheese, grated

salt and pepper, to taste

dash of thickened cream, optional

sprinkle of fresh or dried parsley, optional

3 Edmonds frozen puff pastry squares

Optional fillings:

4 rashers of bacon diced, cooked chicken or chorizo

1 small onion or 1/2 large – diced, or spring onion

Vegetables including tomato, mushroom, capsicum,
peas or grated carrot

Tinned corn

Feta or parmesan

  1. Preheat the oven to 180 °C
  2. Lightly grease 12 cup muffin tray with cooking spray or butter.
  3. Using a cup or pastry cutter, cut circles out of the defrosted puff pastry and place into the greased muffin trays.  You can use your fingers to lightly thin out each circle.
  4. In a bowl or jug, whisk the eggs with a dash of cream until well mixed.
  5.    Put some grated cheese onto each pastry circle in the muffin tray.  Cut up your desired fillings, and put a little of each on top of the cheese.
  6. Pour the egg mixture into the muffin tray until each cup is ¾ full.
  7. Bake in the oven for 18 – 22 minutes or until golden brown.

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