Recipe for cute little Mini Quiches – perfect pastry treats for work or school
400g Puff Pastry
3 – 4 large eggs
¼ Cup milk
½ tsp Nutmeg
½ tsp Salt & Pepper
2 tsp Italian herbs
1 Cup Chicken Breast, cooked and chopped (or your choice of cold meat)
½ Onion, finely chopped
Rosa Baby Tomatoes, halved
½ – 1 Cup Grated Cheddar cheese
Cake flour (for sprinkling on the counter and rolling pin)
Preheat oven to 180° C.
Using a 12 muffin pan, grease the tray with butter or Spray and Cook and set aside.
On a clean surface, sprinkle flour over table top and on rolling pin. Place the puff pastry over the flour and roll until thinner but not too thin it breaks easily. Look at the image below for an indication.
Using a cookie cutter or big glass, cut out the circle shapes and place them in the muffin tray and poke each pastry case with a fork.
In a jug, add the eggs, milk, nutmeg, Italian herbs, salt and pepper and whisk together until well combined.
Layer each pastry cup with a pinch (1/2 teaspoon ratio) of finely chopped onion, finely chopped meat, grated cheese and top with half a tomato.
Using a Tablespoon, scoop up some egg mixture and pour into each pastry case. You do not want the egg mixture to be too full; so ensure it is ¾ full.
Bake in the oven for 20 – 25 minutes or until the pastry is golden brown. The egg mixture will rise in the oven, however it does go down once the baking is finished and cooled down.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.