Lunch

December 30, 2014

Mini tomato and cheese quiches

Easy to make and wonderfully tasty, these quiches are brilliant enjoyed hot out of the oven with a fresh side salad or as eaten cool as a tasty school lunchbox snack.

Mini tomato and cheese quiches

Makes 8 Item

Cook

18M

Women's Weekly Food

Ingredients

2 sheets frozen shortcrust pastry, thawed

2 eggs

1/4 cup cream

2 tablespoon milk

1/4 cup grated tasty cheese

12 cherry tomatoes, halved

8 whole parsley leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease eight 8cm fluted, loose-bottom flan pans.

2.Cut 8 x 10cm rounds from the pastry. Press into pans. Prick the base with a fork. Chill 10 minutes. Bake 5-6 minutes, until lightly golden.

3.In a jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases. Sprinkle with cheese.

4.Gently press three tomato halves and 1 parsley leaf into the egg mixture. Bake 10-12 minutes, until set.

Wrap them individually and pack in the lunch box still frozen. They’ll be ready to eat by lunch.
Note

Women's Weekly Food