I mentioned in yesterday’s post that I was going to be making Mini Quiches today and that I would post the recipe at some point. This morning I thought – why not take the bull by the horns, snap some photographs as I cooked them today and get the recipe on the blog sooner rather than later! So I did!
I made twice the recipe – two different variations – first lot were spinach – second lot had diced ham instead of spinach.
3 Sheets Ready Rolled Puff Pastry
125g Tasty Cheese Cubed
2 Spinach Leaves (this refers to English Spinach – I used a large handful of baby spinach on this occasion – makes no difference)
1/2 small onion peeled and halved
3 tablespoons cream
1 tablespoon parsley sprigs firmly packed
1 tablespoon french mustard
salt and pepper
- Substitute cheese, spinach and parsley with 170g can crab meat drained + 125g sliced ham
- Substitute spinach with 125g sliced ham or bacon (blend in after mixing) (**This is what I did for one batch**)
Makes 18 – 24 (For me one recipe makes 27)
What to Do
Cut pastry 6cm rounds with egg ring or pastry cutter (I use an egg ring and get 9 per pastry sheet)
Press into shallow patty pans. (NOTE: patty pans – not muffin pans)
Food process … cheese, spinach, onion, egg, cream, parsley, mustard, salt and pepper.
When making the recipe that includes ham (in my case – diced ham) – mix the ham in after you have food processed the other ingredients.
Spoon 1 tablespoon of mixture into each patty pan. (Watch you don’t overfill because when it cooks it will overflow the case. Also you need to watch that you have enough mixture for all cases.)
Bake in 210 degree oven for 20 minutes or until puffed and golden. (**I have a fan forced oven and cook for 15 minutes only**)
The final product
This is not the first time my Mini Quiches have featured on my blog. Here’s a photo that was used for Day 109 of my 365 Grateful Project!
These are great for nibblies at a party. Mine are now in a large lasagne dish with alfoil over them. They will be reheated tonight for our family pre-Christmas get together.
If you do decide to try these one day. Enjoy!
Linking up today with Essentially Jess’s #IBOT