These mini quiches, that come in 2 different fillings, are great finger food for an afternoon gathering or even an Mother’s day celebration!
- 1¼ cups plain flour
- 150 g chilled butter, chopped
- 1 egg-yolk, plus 3 eggs extra
- 1-2 tbsps iced water
- 6 grape tomatoes, sliced
- 3 asparagus spears, thinly sliced, blanched
- 50 g blue cheese, crumbled
- ¼ cup thickened cream
- 2 tbsps parmesan, finely grated
- Chervil sprigs, to serve
Process flour and butter until it resembles fine breadcrumbs. Add yolk and water and pulse until dough just starts to come together. Turn onto a lightly floured surface. Knead lightly until just smooth. Wrap in plastic wrap. Chill 1 hour.
Grease two 12-hole shallow patty pans. Roll pastry between two sheets of baking paper until 3 mm thick. Using a 7 cm round cutter, cut pastry and use to line recesses. Chill 30 mins.
Preheat oven to hot, 200 C. Bake blind 10 mins. Remove filling and bake a further 6-8 mins until golden. Cool slightly.
Divide tomato slices among 12 pastry shells, then divide asparagus and blue cheese among remaining shells. In a jug, whisk extra eggs, cream and parmesan together and season to taste.
Spoon into pastry shells. Bake 8-10 mins until set. Serve garnished with chervil sprigs.
TIP: These can be prepared ahead and reheated in a slow oven, 150 C, 5-10 mins. If liked, use ready-made short crust pastry.
Photo: Rob Shaw/Bauer