Mini-quiches

Recipe from: 2/27/1997 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • SHORT-CRUST PASTRY
  • 500
    ml
    cake flour
  • 1
    ml
    salt
  • 125
    ml
    butter
  • 2
    extra-large eggs
  • 15
    ml
    ice-cold water
  • FILLING
  • 3
    extra-large eggs
  • 150
    ml
    cream
  • 80
    g
    Cheddar cheese, grated
  • salt and freshly ground black pepper
  • 75
    ml
    fresh herbs, chopped
  • 100
    g
    fresh mushrooms, sliced
  • 2
    tomatoes, sliced
 

Method

25-30 mins
 
Preheat the oven to 200ºC (400ºF). Spray six ramekins (small glass dishes) with non-stick spray. Prepare the pastry in the food processor. Mix the cake flour, salt and butter until the mixture resembles breadcrumbs. Add the eggs and water and mix until the dough forms a ball around the blade. Remove from the food processor and wrap in plastic wrap. Chill for 30 minutes. Roll out the pastry until 3-5 mm thick and use to line the ramekins. Trim the edges and chill for another 20 minutes. Line with baking paper and fill with dried beans or rice. Bake for 10 minutes and remove the beans and paper. Whisk the eggs and cream together and add the cheese. Season with salt and pepper and add the fresh herbs. Arrange the mushroom and tomato slices in the pastry-lined ramekins and pour over a little of the egg mixture. Bake for 25-30 minutes or until the mixture has set and the pastry is golden. Cool slightly and turn out. Makes 6 small quiches.
 

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