These mini quiche are quick and easy to make and best thing is you can make a batch of them, freeze them and defrost them whenever you need them!
I made these ones with red pepper, but you can use, mushrooms, tomato, onion.
Recipe makes 10-12 mini quiche ( depending on how thick you roll the pastry out!)
8oz plain flour
4oz softened butter
Dash of milk
300g grated cheese
Grease a muffin tin and preheat the oven to 180 degrees
To make the pastry:
Measure the flour and softened butter into a bowl and rub together until you have formed bread crumbs.
Slowly add tepid water to bring the mixture together.
Then chill for at least 30 mins ( I usually make this the night before )
To make the filling:
Beat the eggs, add a dash of milk.
Add 100g of grated cheese and the chopped pepper/mushrooms/tomato
Pour the egg mixture into the pastry cases.