Name: Mini-quiches
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 1.00 ml salt; 125.00 ml butter; 2.00 eggs extra-large; 15.00 ml water ice-cold; 3.00 eggs extra-large; 150.00 ml cream; 80.00 g cheddar cheese grated; sea salt and freshly ground black pepper; 75.00 ml fresh herbs chopped; 100.00 g mushrooms sliced; 2.00 tomatoes

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Ingredients (12)

SHORT-CRUST PASTRY

500.00 ml	flour — cake
1.00 ml	salt
125.00 ml	butter
2.00	eggs — extra-large
15.00 ml	water — ice-cold

FILLING

3.00	eggs — extra-large
150.00 ml	cream
80.00 g	cheddar cheese — grated
	sea salt and freshly ground black pepper
75.00 ml	fresh herbs — chopped
100.00 g	mushrooms — sliced
2.00	tomatoes

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Method:

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.