- Recipes
- Mini Quiches
Breakfast
Mini quiches
Difficulty:
Medium
Prep time:
20 mins
Cooking time:
20 mins
Servings:
6
Ingredients
- 150g Ready rolled shortcrust pastry
- 3 Medium free-range eggs
- 100 ml a2 Milk® Full Cream
- 20g Spinach
- 25g Ham
- 3 Cherry tomatoes
Equipment
- 6-hole muffin tray
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Directions
- Preheat the oven to 200°C (180°C fan-forced).
- Cut out 6 circles 11cm wide from the pastry.
- Line the muffin tray with the pastry discs making sure there are no holes.
- Bake blind for 8 minutes then remove from the oven to cool. Whilst the pastry is cooling, whisk together eggs and a2 Milk® Full Cream to form a smooth mixture.
- Fill each case to approximately ½ cm from the top with the filling mixture.
- Cut the tomatoes in half and drop a half into each quiche.
- Chop the ham into small pieces and distribute evenly between the quiches.
- Shred the spinach finely and distribute evenly between the quiches.
- Top up with the remaining filling mix, if necessary don't overfill them.
- Bake for 15–20 minutes until the pastry is golden and the filling is firm.
