Mini Tomato & Cheese Quiches
This quiches are perfect for summer, and perfect for lunchboxes. And rest assured, our fresh Mini Tomato and Cheese Quiche recipe is up there with the best.
Ingredients
- 1/4 cup grated tasty cheese
- 8 leaves parsley
- 2 sheets frozen shortcrust pastry, thawed
- 1/4 cup cream
- 12 cherry tomatoes, halved
- 2 tablespoons milk
- 1 pinch salt
- 1 pinch pepper
- 2 eggs
- 1/4 cup grated tasty cheese
- 8 leaves parsley
- 2 sheets frozen shortcrust pastry, thawed
- 1/4 cup cream
- 12 cherry tomatoes, halved
- 2 tablespoons milk
- 1 pinch salt
- 1 pinch pepper
- 2 eggs
- Step 1 of 4Preheat oven to 200°C (180°C fan-forced). Lightly grease 8 x 8cm fluted, loose-bottom flan pans.
- Step 2 of 4Cut 8 x 10cm rounds from the pastry and press into pans. Prick the base with a fork then chill for 10 minutes. Bake for 5-6 minutes, until lightly golden.
- Step 3 of 4In a small jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases and sprinkle with the cheese.
- Step 4 of 4Gently press 3 tomato halves and 1 parsley leaf into the egg mixture. Bake for 10-12 minutes, until set.
Method
- Step 1 of 4Preheat oven to 200°C (180°C fan-forced). Lightly grease 8 x 8cm fluted, loose-bottom flan pans.
- Step 2 of 4Cut 8 x 10cm rounds from the pastry and press into pans. Prick the base with a fork then chill for 10 minutes. Bake for 5-6 minutes, until lightly golden.
- Step 3 of 4In a small jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases and sprinkle with the cheese.
- Step 4 of 4Gently press 3 tomato halves and 1 parsley leaf into the egg mixture. Bake for 10-12 minutes, until set.
Nutrition per serving
1436 Kilojoules
Protein7 grams
Fat21 grams
Carbs31 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Preheat oven to 200°C (180°C fan-forced). Lightly grease 8 x 8cm fluted, loose-bottom flan pans.
- Step 2 of 4Cut 8 x 10cm rounds from the pastry and press into pans. Prick the base with a fork then chill for 10 minutes. Bake for 5-6 minutes, until lightly golden.
- Step 3 of 4In a small jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases and sprinkle with the cheese.
- Step 4 of 4Gently press 3 tomato halves and 1 parsley leaf into the egg mixture. Bake for 10-12 minutes, until set.