Mini Quiches

What to Put on the Table With Mini Quiches

• Green salad
• Cherry tomatoes
• Chutney
• Sparkling water

How to Make Mini Quiches

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1. Heat the oven to 190°C / 375°F and grease a 12-hole tin. Roll the pastry to 3 mm, cut 12 circles of 8 cm and press them into the holes.

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2. Whisk the eggs with the cream, salt and pepper. Divide the ham, cheese and chives between the cases.

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3. Pour in the custard until each case is two-thirds full.

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4. Bake for 20 minutes until set with a slight wobble. Cool in the tin for 5 minutes.

   Mark done Start 20 min timer

Notes From the Method

Roll the pastry thin and do not stretch it.

Fill the cases two-thirds full only.

If your oven runs hot, check at 15 minutes.

Loosen each case with a knife before lifting.

If You're Missing Something

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Keeping What's Left

Keeps in the fridge for 2 days. Serve cold or warm for 8 minutes in a 160°C oven.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.