Simple Quiche Recipe

These small quiches are so easy to make. I have used puff pastry which gives them a lightness and I have suggested two different fillings but feel free to use your own favourite filling. This egg mix can be used for any sized quiche, I quite like doing a long rectangle one that can be cut into slices. For larger quiches I would use a short crust pastry as the base to provide a bit more structure. I made these for Father’s Day brunch today and I can tell you real men do eat quiche! This quantity of egg mix made 12 muffin sized quiches with a little bit left over. Any leftover egg mix can be refrigerated for a couple of days. But the best thing about this recipe is it can be scaled up or down to suit, it is simply equal quantity of egg to cream ie if you have 350ml of eggs add 350ml of cream!

Ingredients

• 3 sheets puff pastry (preferably butter)
• 6 eggs
• 350 ml cream
• Salt and pepper to season

Filling One

• Leftover roast vegetable (pumpkin, carrot, onion)
• Fetta cheese
• Chives

Filling Two

• Bacon, lightly cooked and sliced
• Grated tasty cheese
• Caramelised onion

Directions

Crack your eggs into a measuring jug and check quantity ie. my 6 large eggs gave me 350ml of eggs.

Measure out an equal amount of cream.

Either put the measured egg and cream, with a pinch of salt and pepper, into a bowl and whisk by hand to mix well, but you don’t want to incorporate air into the mix. Or use a jug large enough to fit everything and use a stick blender to mix.

Lightly grease your muffin tray and cut out circles of pastry to line the muffin tray.

Add your filling of choice.

Top up with your egg mix. If you used a bowl to mix it, transfer it to a jug to make pouring easier. Fill to just below the top of the pastry.

Bake in a preheated 200°C oven for 20 minutes until pastry is golden and the egg is puffed and set.

Allow to cool on a wire rack for a little bit, as they are best not piping hot. They also reheat really well, so they can be made the day before you need them. Here, you will note the pastry is a little under, I did this so on reheating, in a quite hot oven, they weren’t over cooked.

Happy Fathers Day to all the Dads out there, I hope you have had a wonderful day. Extra, extra love to “You Dad’ as you beat this……

As always please leave a comment if you have any questions or if you make this recipe. Enjoy! Sheryl x