Ingredients
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For the shortcrust pastry
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250g Plain flour
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125g Butter
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1 Eggs
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2 tbsp Cold water
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For the filling
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4 floz Milk
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1 tsp Mixed herbs
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2 eggs Eggs
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25g CheeseGrated
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Salt and pepperfor seasoning
Directions
A little savoury snack the compliments any picnic. The crumbly pastry flakes away and then you have the eggy filling of your choice. This is a perfect quiche recipe is a nice way to get a range what you have in your lunch as well
Steps
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1
Done
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Preheat the oven to 200c and get a small muffin tray depending on how big you want you quiches. Then put the flour, butter in a food processor and mix until it looks like bread crumbs.Next add the eggs and water into it and mix until it comes together into a ball. Wrap in cling film and leave in the fridge to chill. |
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2
Done
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Then move onto the filling by whisking the eggs, herbs and milk in a jug or bowl. Then get your pastry out the fridge and roll, cut to fit each case, put whatever filling at the bottom of each case like some sun-dried tomato ect, then pour the egg mixture over the top and place in the oven. Leave to bake for 20mins. At 10mins check them and turn the trays round so they get an even bake. |
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3
Done
15 min
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Once they have gone golden brown after the 20mins then take them out of the oven, leave them in the tray just to firm a bit before you trying to take them out. Once they have firmed take out a cooling rack and transfer the quiches and leave to cool. They are then ready to eat |
