Mini cheese and tomato quiches
- Preparation and cooking time
- A little work
- 500g Shortcrust pastry
- 12 Cherry or baby plum tomatoes
- 1 Egg
- 80ml Milk
- 1tbsp Cream
- 2tbsp Parmesan, freshly grated
- STEP 1
Preheat the oven to 200 C.
- STEP 2
Grease a muffin or fairy cake tray.
- STEP 3
Roll out the pastry and use a pastry cutter or glass to cut 12 rounds.
- STEP 4
Put the pastry rounds into the muffin tray.
- STEP 5
Cut each tomato into quarters and put into the pastry rounds.
- STEP 6
Beat all the other ingredients together with a fork and spoon it into the rounds until just below the rim.
- STEP 7
Bake for 20 minutes, until the pastry is golden and the filling is set. Leave to cool in the tin for 5-10 minutes. Slide a palette knife around the edge of each tart to loosen it and then take it out of the tin.
- STEP 8
These quiches can be eaten warm or cold.