Mini Vegetable Quiches

Mini Vegetable Quiches - SEAG - Shipley Eco-Action Group
Mini Vegetable Quiches - SEAG - Shipley Eco-Action Group

Mini Vegetable Quiches

This is an easy, fun recipe to do, allowing the kids to get the rolling pin out!
Prep Time 30 mins
Cook Time 20 mins
Servings 6 Mini quiches

Ingredients
  

  • For the flan
  • 100 g Plain flour
  • 50 g Margarine
  • 3 tbsp Water
  • For the filling
  • 1 Egg
  • 150 ml Milk
  • 25 g Cheese
  • Your choice of tomato/mushroom/broccoli/peas
  • Note: You will need a greased muffin tin and a large pastry cutter

Instructions
 

  • Finely chop tomato/mushroom/broccoli
  • Grate the cheese
  • Preheat oven to 190C, 170C for fan ovens or gas mark 5
  • Tip the flour into a large bowl
  • Cut the margarine into small pieces and add to the flour
  • Rub in the butter / margarine with your fingertips. Do this as lightly as possible
  • When the mixture looks like breadcrumbs, add water – one spoonful at a time – to make the pastry. Try not to handle it too much
  • Grease the bun tins with oil using a pastry brush
  • Roll the pastry to about ½ cm thick
  • Use large cutters to cut out circles – about six
  • Put the circles into the tins. Pierce the pastry cases a few times with a fork
  • Measure out the milk in a jug
  • Add the egg into the milk and whisk with a fork
  • Put a small amount of filling in each case, including the cheese
  • Pour the egg and milk mixture into the cases, filling as much as possible but avoiding the risk of spilling over
  • Pop in the oven for 15 – 20 mins
Keyword Little Cooks
Categories: Recipes
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