I make quiche pies about once a fortnight. They can be eaten hot or cold and are wonderful for breakfast, picnics, lunch, snacks or with a salad as a meal. I always change up the ingredients depending on what we have in the fridge. The ingredients I reckon you must have are puff pastry, egg and cheese, the rest you can be creative on. They keep fine for about 3 days…Maybe longer, but never had a chance to find out!
3 sheets of puff pastry
6 eggs, beaten with a dash of milk
1 spring onion (scallion) finely sliced
6 sundried tomatoes
4 mushrooms sliced thinly
Half an onion sliced thinly
Cheese – 12 bite size pieces
A bit of butter, melted
A bit of oil
A bit of salt
A bit of pepper
- Preheat oven to 180°C (350°F)
- Optional: Fry mushrooms and onion in a little oil until they soften. Remove from heat and set aside.
- Brush butter onto a muffin tin. Cut each sheet of pastry into quarters. Each piece should be slightly smaller than a CD case.
- Gently arrange pastry pieces into the muffin tin. Ease the pastry into the bottom so the pie can be filled properly. My trick is to make a pleat in the middle of each edge of the square. This turns the flat sheet of pastry into a cup.
- Divide the mushroom and onion into the cases. Add egg mixture and top with a slice of cheese. Your pies should be about half fill. Don’t overfill as they will rise with cooking! Top with sundried tomato and spring onions.
- Bake for 15-20 minutes until golden.