Ok, so they’re not that tiny but they can be whatever you want them to be…they’re easy like. They’re made of puff pastry, so you can just cut that versatile son of a gun down to whatever suits you. You can vary the filling to suit your tastes/fridge contents and you could use a cupcake tin as opposed to the muffin tin I have used here. Please note, all puns intended. Eggselent, let’s get started.
What You’ll Need
Please note this makes 12 muffin size mini quiches.
- 4 eggs
- 100g Fetta, crumbled
- 100g Semi Sundried Tomatos, chopped
- 2 to 3 x sheets of Puff Pastry (depending how big your tin is)
- 1/4 cup shredded tasty cheese or similar
- 1/4 cup Spinach
- 1/4 cup Ham
- Switch on oven to 180-190° and spray your baking tray.
- Crack your eggs in to a bowl and whisk them up until they’re combined and paling slightly.
- Using a clean sharp knife, slice your pastry sheets into 4 even squares. My muffin tin is fairly big so I used 1 1/2 sheets for 6. If you’re working with a smaller tin, slice them a little smaller. The pastry needs to be slightly defrosted (it takes literally like 2 minutes for that to happen) so you can fold it into position. I place mine over their holes for a minute or two so they sink into position a little then push and fold the rest of the way. If you’re a neat freak, you can trim the edges off but personally, I like the extra bit of crunchy pastry and rustic appearance.
- Toss in your crumbled fetta, semi sundried tomatoes, tasty cheese, spinach, ham and combine.
- Divvy up the in mixture between your pastry cups and pop in the oven for around 20 minutes or until the pastry is golden and crunchy and the mixture is firm!
You can serve these with a little salad on the side for lunch, or on there own as an appetiser or snack! They’re versatile because you can replace the ingredients with what ever you have in the fridge!
Let us know how you go with it and if you share it on Instagram, be sure to tag #makerssociety so we can show you some love!