Mini quiches
Makes about 12
4oz plain flour
4oz self raising
4oz butter
pinch of salt
knob of butter
1 onion finely chopped
large handful of grated cheese
dash of milk
3 eggs beaten
350F (180oC) oven
First make the pastry, I always do mine in the Magimix. Cut up the butter into small knobs and add to flour. Blend flour and butter until it forms a crumbly texture. Add cold water until the mixture comes together and forms a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 30 minutes.
Meanwhile melt the butter in a saucepan and add the chopped onion. Leave over a low heat with a lid on until the onion is soften (at least 15mins). Try to leave it to cool a little before you need it. Grate the the cheese and put to one side & whisk up the eggs in a bowl.
Remove the pastry from the fridge and roll out on a floured work surface (you may want wait a few minutes to make rolling out easier).
As you can see mine cracked round the edges. Don't worry about that you can keep collecting it up and re rolling. I used the wine glass as a pastry cutter as couldn't find mine. Put the pastry discs into a greased tin. I used my muffin tin this time so they were a bit more substantial for lunches but normally I would use a mince pie tin. Next add the filling.
Onion first then cheese and finally the egg mixture. I use a turkey baster to add the egg as you don't want to over fill.
Bake in the oven for about 30 minutes, until they are golden on top & the pastry is cooked through. Allow to cool in the tin for a few minutes then transfer to a wire rack.
They are lovely warm, but as I said I freeze them when cool and they are just as good cold (or reheated).
You can add all sorts of other fillings - ham, peppers, courgette or sweetcorn.
I'm thinking savoury muffins for the next weeks lunches....
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