Ham & Tomato Mini-Quiches

Preparation time
10 mins
Cooking time
30 mins
Difficulty
Easy
Serves
12 people
Meal course
Baking
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Posted on
Ham & Tomato Mini-Quiches

EVERYBODY loves mini-quiches.
My husband calls them Egg & Ham Pies because he thinks it makes them more manly, but in any case whatever you want to call these little parcels of goodness, I call them DELICIOUS.
And to make them even more appealing, they are just about the easiest thing ever to make. Just a few uncooked ingredients, whack it in the oven and BOOM!!
This is my basic recipe, but you can modify and adapt to suit your own tastes. I also sometimes add baby spinach or fried mushrooms, fetta, whatever… My only tip, if you’re going to make them with store bought pastry, use a decent all-butter puff. It costs more obviously, because cheap puff is made with margarine and other gross stuff and is, well, cheap… but you will absolutely taste the difference.
Make these babies and you’ll be hero of the snack table!

 

6 extra large Free-Range Eggs
375gm pack All-Butter Puff – I used Carême Pastry Spelt Puff
1 cup Diced Ham
12 whole Grape Tomatoes
1/2 cup grated Tasty Cheese
Vegetable oil spray ***
Salt and White Pepper

 

  1. Spray a 12 hole muffin tin generously with the oil and pre-heat your fan forced oven to 200c
  2. Lay out your sheet of defrosted*** puff pastry and cut into 12 even squares with a sharp knife. carefully place each square into a muffin tin hole, pushing down to create a hollow shell. Crack the eggs into a jug and season really well with the salt and pepper. Whisk until the egg is completely smooth. Set aside.
  3. Divide the ham between the shells and then top each quiche with a whole tomato. Very carefully pour the egg mix into each shell until full and then finish with a generous scattering of cheese.
  4. Bake in your pre-heated oven for 30 minutes until puffed, golden and delicious. Eat at least one hot from the oven (you will literally have a mouthgasm). These can then be eaten room temp, or cold. These can also be reheated gently if you're taking them to a pary. Enjoy!!
  5. *** TIP: It's super important to spray the muffin tin with oil even if it's a non-stick tin because egg is sticky, sticky stuff and you wont be able to get the cooked quiches out of the tin, also you'll end up wanting to throw the tin away too (I've been here, trust me) because cleaning cooked egg out of muffin tins is freakin impossible!
  6. *** TIP: To defrost the pastry, just pop the whole pack in your fridge overnight. Simples. Also, don't be tempted to make these pretty and cut circles of pastry, if you're spending the money on a great pastry why tha hell would you waste any? Plus, these are rustic little morsels, ain't nobody got time for fancy lookin' tarts.

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