Recipe

Creamy Herb Baby Quiches Recipe

	Hooch / All my dishes 2 years, 1 month ago Serve warm or these can be reheated later, although like most eggy quiche things, they don’t freeze very well. Prep:15m Cook:1520m Servings:36	Hooch
	quiches

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Ingredients

3 sheets pre-rolled frozen savoury short-crust pastry

½ cup chopped mixed fresh herbs, use any mixture of chervil, coriander, tarragon, chives, oregano & parsley

1 cup grated tasty cheese, chopped even finer

3 eggs

½ teaspoon garlic salt

freshly ground black pepper to taste

1 cup cream

Directions

Preheat oven to 180°C. Spray 3 trays of mini muffin tins with non-stick baking spray. Using a 4 – 5 cm round cookie cutter, press out circles of pastry and press into the sprayed tins. Place pastry lined trays in the freezer for 5 minutes to firm and chill the pastry. Mix the herbs and finely chopped grated cheese then divide amongst the pastry cases. Beat eggs, garlic salt, freshly ground black pepper and cream together and transfer into a small jug. Carefully pour about 1 ½ - 2 teaspoons of mixture into each case, being careful not to dribble over the pastry edges. Bake for 15 – 20 minutes until pastry is golden brown and the quiche mixture puffed and set.

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