Mini spinach and tomato quiches

6 servings Prep: 1 hr, Cooking: 20 mins
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Gorgeous little delights.

By Food24 November 03 2009
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Ingredients (12)

24.00 baby tomatoes
250.00 ml butternut — diced
15.00 ml fresh chillies — 573
10.00 ml butter
1.00 onion — finely chopped
500.00 ml spinach
750.00 ml cream
3.00 eggs — yolks only, lightly whisked
0.00 sea salt and freshly ground black pepper
250.00 g flour — plain
75.00 g butter — chilled and diced
0.00 g water — iced
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Preheat the oven to 180 &degC.
Place the baby tomatoes and butternut on a baking tray, drizzle with olive oil and roast for about 30 minutes. Remove from the oven and set aside.
Heat butter in a saucepan and add onions. Cook until translucent. Add spinach and cook until just wilted.
Pour in cream and whisked yolks and stir to combine. Season and remove from the heat.
Add roasted vegetables and divide the mixture between six pastry shells.
Rub the butter into the flour until it resembles breadcrumbs. Add enough ice water to bind.
Form into a ball and knead lightly. Leave the pastry to relax for about 30 minutes in the fridge.
Roll out on a floured surface and line six small (each about 10 cm diameter) greased quiche tins.
Bake blind until the pastry is golden brown. Remove from the oven, add the filling and return to the oven.
Bake 15 to 20 minutes or until the mixture has set to a very slight wobble.

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