These little quiches are perfect for a light lunch or as part of a buffet. They’re really easy to make too – just remember to give the pastry plenty of time to rest before you roll it out.
Ingredients:
- 250g shortcrust pastry
- 1 onion, finely chopped
- 3 eggs
- 150ml milk
- 100g grated cheese
- salt and pepper
Method:
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the pastry on a lightly floured surface and use it to line a 12-hole bun tin.
- Prick the bases with a fork and chill in the fridge for 30 minutes.
- Meanwhile, fry the onion in a little oil until softened.
- Beat the eggs and milk together, then season with salt and pepper.
- Stir in the grated cheese and fried onions.
- Divide the mixture evenly between the pastry cases.
- Bake in the oven for 20-25 minutes until the egg is set and the pastry golden brown.
Potential changes & improvements
You could add some chopped ham, bacon or smoked salmon to the quiches, or try using a different cheese.
What other food it works well with
These quiches are nice served with a green salad and some crusty bread.
Common Mistakes
One common mistake is not blind baking the pastry cases – this helps to prevent them from becoming soggy. Another mistake is not giving the pastry enough time to rest, which will make it difficult to roll out.
Nutritional Information
Per quiche:
- Calories: 250
- Fat: 16g
- Saturated fat: 8g
- Carbohydrates: 17g
- Sugar: 2g
- Protein: 9g
- Salt: 0.4g
Allergens
This recipe contains the following allergens:
- Gluten (from the pastry)
- Dairy (from the milk and cheese)
- Eggs