Little Mini Quiches
Ingredients:
- Butter, for greasing
- 2 sheets frozen shortcrust pastry, partially thawed
- 120g South Cape Edam or South Cape Gouda Cheese, grated
- 2 eggs
- ¾ cup pure cream
- 1 tsp dijon mustard
- ¼ cup flat-leaf parsley leaves finely chopped
- Salt and pepper
Method:
Preheat oven to 180°C. Lightly grease 18 holes of a 24-hole, flat-based patty pans with butter. Using a 7cm round biscuit cutter, cut 18 rounds from the pastry. Line prepared moulds with pastry rounds.
Divide South Cape Edam or South Cape Gouda Cheese between each pastry mould. Put the eggs, cream, mustard and parsley in a jug and gently whisk to combine. Season with salt and pepper. Spoon the egg mixture into each quiche shell to fill. Bake for 15 minutes or until puffed and golden. Stand quiches in pan for 5 minutes. Transfer to a wire rack to cool. Serve warm of cool.
Makes 18.
Handy Note:
The quiches can be prepared and frozen ahead of time.
*Above recipe brought to you by Better Homes & Gardens.
