- 1x 200g pack of Dietary Specials shortcrust pastry (or if you want to make your own pastry follow the recipe for which went with the Treacle Tart recipe I did in June)
- 4 eggs
- 100g cheese
- 100ml milk or double cream
- 1 large red onion
- 1 red pepper
- 1 yellow pepper
- 5 mushrooms
- 2 tbsp's olive oil
- 2 thin slices of ham, or 2 rashers of bacon cooked and cooled.
- We're blind baking the pastry so look out your baking beans or in my case Uncle Ben's Rice. Pre heat your oven to Gas 6. Lightly flour your work surface and your rolling pin, roll your pastry out until its around 1/2 cm. For the large quiche line a 7inch tart case with the pastry and then line with parchment and your beans/rice and pop in the oven for 10minutes until golden round the edges. If your making the mini quiches you will need a cupcake tray with 12 holes. Use a medium sized mug or cutter to cut circles out of the pastry and use them to line the holes in the cupcake tray. the pastry will still need to be blind baked, but don't worry with faffing around lining every case, you'll be there all day and they're so small it doesnt matter if they rise slightly in the middle. Pop them in for 10 minutes, but keep an eye on them, because they're small they'll burn easily!
- While your pastry is cooking you can get one with dicing your onions and veg. Make sure you slice them all up fairly small and the same with the bacon or ham, make sure you dont have any peices that are too big to fit in your little quiche cases.
- When your case(s) are cooked, set them aside to cool.
- Next heat the olive oil in a large frying pan and gently fry your veg and onion (leaving your bacon/ham to one side). Once soft, season and spoon into the pastry case(s). If your making the mini quiches make sure they're not too full with the ham and veg mix, you need to leave room for the egg and milk mix.
- Next whisk the eggs and milk up in a bowl and pour over the veg mix until nearly full. Grate the cheese and sprinkle over the quiches and then pop in the oven for around 15-20minutes, remember to keep an eye on them. When they're cooked they will be firm, and bounce back to the touch.
- Serve hot or if they're going in lunch boxes wait for them to cool before covering.
cheese and onion quiche: omit the other veg and add an extra onion or two, use a stronger cheese.
Meat feast quiche: omit the veg, but keep the onion, add a few chopped cooked GF sausages and 3 rashers of cooked bacon cubed.
Traffic light quiche: omit the pepper and mushroom and add 3 chopped tomatoes, 1 yellow pepper diced and a good few handfuls of whilted spinach
Again we are sans picture, just imagine a big quiche, but you know, really small.