Creamy herb baby quiches
From hooch 16 years ago
- 15-20 minutes to make
- Serves 36
Serve warm or these can be reheated later, although like most eggy quiche things, they don’t freeze very well.
Ingredients
- 3 sheets pre-rolled frozen savoury short-crust pastry shopping list
- ½ cup chopped mixed fresh herbs, use any mixture of chervil, coriander, tarragon, chives, oregano & parsley shopping list
- 1 cup grated tasty cheese, chopped even finer shopping list
- 3 eggs shopping list
- ½ teaspoon garlic salt shopping list
- freshly ground black pepper to taste shopping list
- 1 cup cream shopping list
How to make it
- 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.
People Who Like This Dish 3
- alanatftg Melbourne, AU
- dandelion Ashland, NE
- flavors Algonquin, IL
- hooch New Zealand, NZ
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