Mini Cheese Quiches

These individual quiches make a tasty lunchbox treat and are a great recipe for older kids to get involved in.

 

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Roll the pastry out with a rolling pin so that it is a little thinner and wider. Then divide into 6 pieces and use to line 6 x 10cm individual fluted loose-bottomed tart cases. Leave 1cm hanging over the edge - the kids may need a little help with this. Prick the base with a fork and chill for at least 10 minutes or until the pastry is firm.

Fill the tarts with a small circle of nonstick baking paper (time for the older kids to get cutting) and baking beans and then bake for 15 minutes. Remove the baking paper and bake for another 5 minutes or until golden brown and the pastry is crisp. Remove from the oven and leave to cool for 5 minutes before carefully trimming the cases.

Blanch the broccoli florets in boiling water for 2-3 minutes, drain and refresh in cold water.

Whisk together the eggs, crème fraiche, and half the cheese and season a little - this is a job the kids will enjoy!

Divide the blanched broccoli and cooked ham pieces between the tart cases and then pour over the egg and crème fraîche mix - perhaps this should be a joint effort with the kids! Scatter over the remaining cheese and then bake for 15-20 minutes or until puffed up, golden on top and cooked through.

Remove from the tart cases and serve warm with extra broccoli florets on the side.

Cooking tip

The tart cases can be cooked in advance, left to cool and then stored in a cool place for 24 hours. Then continue with filling and cooking as below. The raw tart cases can also be frozen for up to a month and then blind baked from frozen. Add 2-3 minutes extra to the blind baking and then continue as below.

 

Ingredients

320g ready rolled all butter short-crust pastry
35g cooked ham, chopped
3 medium free range eggs
150g crème fraiche
40g low-fat cheese, grated
75g broccoli, cut into bite-size pieces

 

Ingredients

320g ready rolled all butter short-crust pastry
35g cooked ham, chopped
3 medium free range eggs
150g crème fraiche
40g low-fat cheese, grated
75g broccoli, cut into bite-size pieces

 

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Roll the pastry out with a rolling pin so that it is a little thinner and wider. Then divide into 6 pieces and use to line 6 x 10cm individual fluted loose-bottomed tart cases. Leave 1cm hanging over the edge - the kids may need a little help with this. Prick the base with a fork and chill for at least 10 minutes or until the pastry is firm.

Fill the tarts with a small circle of nonstick baking paper (time for the older kids to get cutting) and baking beans and then bake for 15 minutes. Remove the baking paper and bake for another 5 minutes or until golden brown and the pastry is crisp. Remove from the oven and leave to cool for 5 minutes before carefully trimming the cases.

Blanch the broccoli florets in boiling water for 2-3 minutes, drain and refresh in cold water.

Whisk together the eggs, crème fraiche, and half the cheese and season a little - this is a job the kids will enjoy!

Divide the blanched broccoli and cooked ham pieces between the tart cases and then pour over the egg and crème fraîche mix - perhaps this should be a joint effort with the kids! Scatter over the remaining cheese and then bake for 15-20 minutes or until puffed up, golden on top and cooked through.

Remove from the tart cases and serve warm with extra broccoli florets on the side.

Cooking tip

The tart cases can be cooked in advance, left to cool and then stored in a cool place for 24 hours. Then continue with filling and cooking as below. The raw tart cases can also be frozen for up to a month and then blind baked from frozen. Add 2-3 minutes extra to the blind baking and then continue as below.