Name: Cocktail quiches
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 300.00 g flour cake; 3.00 ml salt; 5.00 ml Baking powder; 75.00 g cheddar cheese grated; 120.00 g butter cold; 100.00 ml water cold; 2.00 eggs large, yolk only; 4.00 eggs large; 180.00 ml milk; 250.00 ml cream; 80.00 anchovy paste; 4.00 spring onions sliced; 1.00 red pepper chopped; 50.00 ml capers; 20.00 ml lemon balm chopped; 50.00 ml cheddar cheese grated

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Ingredients (16)

CRUST

300.00 g	flour — cake
3.00 ml	salt
5.00 ml	Baking powder
75.00 g	cheddar cheese — grated
120.00 g	butter — cold
100.00 ml	water — cold
2.00	eggs — large, yolk only

FILLING

4.00	eggs — large
180.00 ml	milk
250.00 ml	cream
80.00	anchovy paste
4.00	spring onions — sliced
1.00	red pepper — chopped
50.00 ml	capers
20.00 ml	lemon balm — chopped
50.00 ml	cheddar cheese — grated

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Method:

CRUST: Place flour and salt and baking powder into a bowl and work in the butter with your finger tips until mixture resembles fine breadcrumbs. Add the cheese.
Mix the water and egg and add just enough to form a firm dough. Cover with plastic wrap and refrigerate for 20 minutes.
Roll out the pastry and, using a scone cutter, cut out bases to fit patty pans. Place bases in the greased patty pan tins.
FILLING: Beat the eggs, milk, cream and anchovette spread together.
Divide the spring onions, red pepper, capers and lemon balm between the pastry shells. Fill each shell with the egg mixture and top with grated cheese.
Bake in preheated oven of 180 °C for 30-40 minutes until set. Serve hot or cold.