Puff Pastry Mini Quiches
by Jay Wadams
Perfect for picnics, lunchboxes or even parties, Puff Pastry Mini Quiches are a fantastic way to make a few ingredients go a long way. Quick and simple to make, they are ready to eat in just half an hour. Yum!
Ingredients
for the pastry cases:
- 300 g roll of puff pastry 2-3 sheets depending on brand
for the custard:
- 3 large eggs
- 250 ml full cream milk
- 3 Tbsp plain flour
- 1 tsp sea salt
- 1 tsp dried oregano or Herbes de Provence
- 1 tsp paprika powder
- ¼ tsp garlic powder
- ¼ tsp ground nutmeg
for the filling:
- 100 g Cheddar or Swiss cheese grated
- 4 slices prosciutto or bacon diced
- 3 mushrooms diced
- 6 cherry tomatoes quartered
- fresh parsley finely chopped
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 200°C / 400°F / Gas 6 with a baking tray on the lower shelf. Cut 6 squares of baking paper and use to line a 6-cup ‘Texas-Style’ or jumbo muffin pan. (see note).
- LINE THE CASES: Cut 6 squares of pastry and press into each of the muffin pan cups. I find it helpful to make a small cut on each side of the pastry so that it overlaps and fits into the pan better.
- MAKE THE CUSTARD: In a medium bowl, beat together the eggs, with all the other custard ingredients. Set aside.
- FILL THE QUICHES: Divide the filling ingredients evenly between the pastry cases, beginning with half of the grated cheese and ending with the other half and the tomatoes. Pour in the custard.
- BAKE: Bake the mini quiches in the preheated oven for 30 minutes until puffed and golden brown. Serve warm or at room temperature with a crisp green salad.
Notes
A Texas Style or Jumbo muffin pan has a capacity of 180ml / ¾ of a cup in each mufifn hole.
Nutrition
Serving: 1mini quiche | Calories: 453kcal | Carbohydrates: 39g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 132mg | Sodium: 1471mg | Fiber: 3g | Sugar: 4g