THE virus can’t stop us celebrating Christmas . . . and it is time to start preparing.
Here are some tasty but super-affordable mini quiche recipes for youngsters that can be frozen, then whipped out of the freezer the night before you need them.
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You can pack in plenty of vegetables and they will enjoy helping you make them too.
Here is my recipe for shortcrust pastry – plus three fillings for quiches kids of all ages will love.
Shortcut pastry – 6p per quiche
Makes 12 mini quiche pastry cases
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Prep time: 10 mins, resting time: 1 hour, cook time: 15 mins
YOU NEED:
- 100g spreadable butter
- 220g plain flour
- A large pinch of salt
METHOD: You will need a tartlet or a muffin tin to make the mini quiches.
Sieve the flour and salt into a big bowl. Add chunks of the butter. Using a knife, cut the butter into the flour until it is fairly well mixed.
Using your hands, rub the butter into the flour as lightly as possible. If you try to squidge the butter between your fingers too much, the pastry will become tough.
When it resembles fine crumbs, get some ice-cold water.
Add a tablespoon at a time, cutting it in with the knife after each, until it starts to come together.
When it starts to form large lumps, use your hands to bring it together into a ball. It should leave the bowl clean. Rest it in the fridge for 30 minutes.
Roll out the pastry on a lightly floured work surface until very thin.
Cut out circles 1cm larger in diameter than the tartlet/muffin tins.
Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins), pressing into the edges and up the sides.
Re-roll any pastry offcuts until you have lined all the tins, then chill for 30 mins.
Heat the oven to 200C/180C fan/gas 6. Line each pastry case with foil and fill with baking beans or uncooked rice.
Bake for 10 mins then lift out the foil and beans and bake for another 5 mins.
Now the pastry cases are ready for the filling of your choice.
Broccoli and red pepper – 10p per filling
Makes 12
5
Prep time: 5 mins, cook time: 30 mins
YOU NEED:
- 8 broccoli florets
- ¼ red pepper finely chopped
- ½ onion finely chopped
- 50g grated cheese
- 2 medium eggs,
- 80ml semi-skimmed milk
- Black pepper
METHOD: Steam broccoli for 5 mins so it is tender but not soft, drain and chop into smaller pieces. Mix with the onion, red pepper and three quarters of the cheese.
Put a teaspoon of each mixture into the part-cooked pastry cases. Beat the eggs and milk together with the black pepper.
Pour the egg mixture into each pastry round, to about three quarters of the way up the case. Divide the remaining cheese between each quiche.
Bake for 20-25 mins in an oven preheated to 180C/160 fan/gas 4 until the egg is cooked through and pastry is golden brown.
Quiche Lorraine – 13p per filling
Makes 12
5
Prep time: 10 mins, cook time: 25 mins
YOU NEED:
- 4 medium eggs
- 75ml double cream
- 25ml creme fraiche
- Salt and freshly ground pepper
- 1 pinch ground nutmeg
- 150g bacon, sliced into small pieces
METHOD: Preheat the oven to 200C/180C fan/gas 6. In a frying pan, saute the bacon until cooked.
There is no need for oil, as the fat in the bacon will stop it sticking.
In a large bowl, whisk together the eggs, cream and creme fraiche. Season with salt and pepper, then add the nutmeg. Add the chopped bacon and mix well.
Divide the quiche mixture evenly between the 12 pre-baked pastry cases.
Cook for 20-25 minutes or until the quiches are golden brown on top and firm in the centre.
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Mushroom – 14p per filling
Makes 12
5
Prep time: 20 mins, Cook time: 40 mins
YOU NEED:
- 1 tbsp spreadable butter
- 500g fresh mushrooms, chopped
- 1 onion, chopped
- 200g ham, cubed
- 200ml white wine or vegetable stock
- 1 medium egg
- 225ml single cream
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 tsp fresh thyme leaves
METHOD: Preheat oven to 180C/gas 4. In a frying pan, melt the butter over a medium heat.
Add mushrooms and sauté for 5 mins. Add chopped onions and cubed ham, cook for another 5 mins. Pour in the white wine, reduce heat and simmer for 10 mins. Remove from heat and set aside.
In a separate bowl, whisk egg with single cream. Season with salt, ground nutmeg and thyme. Spoon mushroom mix evenly into the 12 pre-baked pastry cases.
Pour egg-and-cream mix over mushrooms.
Bake for 20-25 minutes, or until lightly browned and firm. Remove from oven and serve warm.
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