Ham & Cheese Mini Quiche Recipe
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375 g Ready-Rolled Shortcrust Pastry
- 1 Onion (chopped)
- 1 tsp Dried Thyme
- 4 Slices of Ham (chopped)
- 3 Eggs (beaten)
- 75 ml Double Cream
- 75 ml Milk
- 100 g Cheddar (grated)
Method
- Preheat the oven to 200C (180 fan/ Gas 6) and lightly grease a 12 hole bun tin with oil or a nonstick spray oil.
- In a small saucepan, heat some oil and gently fry the chopped onion and herbs for a few minutes until the onion becomes soft. Stir through the chopped ham slices and set it aside to cool.
- Roll out the pastry on your work surface and use a biscuit cutter (6-7cm) to cut out 12 rounds. Place these pastry circles into a 12-hole bun tin and lightly press them down.
- Whisk together the milk, double cream, beaten eggs, salt & pepper in a jug.
- Place spoonfuls of the onion and ham mixture into each pastry circle.
- Pour the egg and cream mixture into each pastry case, and finally, sprinkle grated cheese on top.
- Bake in the oven for 12-15 minutes until the quiches turn golden brown. Allow them to cool for a few minutes before removing them from the tin and transferring them to a wire cooling rack.