Mini vegetable quiches

Mini vegetable quiches recipe

120 ratings

See method

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 815 calories / serving

Ingredients

  • 200g ready-made shortcrust pastry, cold
  • a little plain flour
  • 50ml sunflower oil
  • 1 Redmere Farms courgette, finely diced
  • 1 Redmere Farms carrot, finely diced
  • 1 Nightingale Farms pepper, finely sliced
  • 200ml whole milk
  • 250ml Tesco Healthy Living crème fraiche
  • 3 eggs, beaten
  • 50g Gruyere, grated
  • salt
  • black pepper

Each serving contains

  • Energy

    3380kj
    815kcal
    14%
  • Fat

    63g 90%
  • Saturates

    29g 145%
  • Sugars

    10g 11%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 34.4g Protein 29.2g Fibre 3.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than the fluted mini tart tins. Line the fluted mini tart tins using the pastry, pressing in well and prick the bases. Trim any overhanging pastry and chill for 10 minutes. Fry the vegetables in the sunflower oil in a frying pan for 4-5 minutes until soft over a medium heat, then remove from the heat.
  3. Line the pastry cases with nonstick baking and fill with baking beans. Bake in the oven on a baking sheet for 10-12 minutes until golden. Remove the paper and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown.
  4. Meanwhile, make the filling by whisking the crème fraîche and the milk together. Beat in the eggs one at a time and season well with salt and pepper. Remove the pastry cases and pour the filling into each one so that it comes three quarters of the way up. Arrange the grated cheese and vegetables to each one and return to the oven on a baking sheet.
  5. Bake at 170°C for 20 minutes until the filling has just set. Remove and serve immediately with the rocket on the side as a garnish.

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