Sunday, June 6
Author: Liss Klemke | Filed Under: baking, canapes, lunchbox, recipe, vegetarian | at 6/06/2010 07:50:00 AM |
- If I'm needing a shortcut - I use frozen pastry (puff or shortcrust, whatever I have)
- What I have in the fridge - leftover ham, bacon in the freezer, leeks or onions, salmon or tuna
- Making in advance - I plan yummy fillings for an occasion - these can be made ahead, frozen and reheated from frozen. Perfect for parties, and good for vegetarian options too.
Eloise loves these as a change from a sandwich, I will heat them up in the oven when I'm making breakfast and wrap them in aluminium foil for her to take to school. Or in summer, have them cold.
This last time I made them, was for a lunch get-together with friends, I made a couple of large quiches and had made my own shortcrust pastry (see this zingy pastry) so decided I'd make some mini ones with the leftover pastry. I made about 15. You can make as many as you want!
Pastry of choice
Eggs (3 for 1 dozen mini quiches)
Cream (1/4 cup for 1 dozen mini quiches)
Grated tasty cheese (1/3 cup for 1 dozen mini quiches)
(you may substitute for goat/gorgonzola/brie - whatever takes your fancy!)
Fillings of choice (ham, bacon, tuna, salmon, pinenuts, spinach, anchovies.. the list goes ON)
Preheat oven to 200 degrees c
Cut out our pastry with a cookie cutter/glass
Place into greased mini quiche pan (but use mini/regular cupcake pans if you don't have - I love these pans though - I have 4 of them that I've collected through the years, keep an eye out for them at the supermarket, they cost about $4-$6)
Put your fillings in the cases, and sprinkle with the cheese
Mix your eggs, cream, salt and pepper together in a jug
Pour over the casings, fill almost to the top
Bake in the oven for 15-20 minutes, until golden on top.
Leave to cool in trays for about 10 minutes then remove.. store in airtight container in fridge or freezer - good to freeze for 3 months.
Maybe you'd like to make these for lunch today or even for lunches/snacks through the week? Don't forget Season Savvy - share with me what you've made with cauliflower -see you tomorrow!
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