|6.00||poppadoms — garlic|
|3.00||sun-dried tomatoes — chopped|
|15.00 ml||fresh herbs — basil and oregano|
|180.00 ml||cheddar cheese — white|
|2.00||eggs — large|
Preheat oven to 180 °C.
Plunge the poppadums into boiling water for a few seconds to make them pliable.
Line six greased tartlet tins (use throwaway foil tartlet tins if desired), each with a poppadum, then sprinkle a layer of tomatoes, herbs and cheese in the bottom of each tin.
Whisk the milk and eggs and season with salt and pepper.
Pour the mixture into the tins and bake for 15 to 20 minutes or until the filling has set.
Serve with a salad.