Individual whatever you've got quiches
Great way to use up leftover veggies and fresh herbs. I use gluten free plain flour mix for myself or regular plain flour for the rest of the family, both work well.
Freezes well and can be defrosted in the fridge then gently warmed in the oven or served cold if preferred. Makes 4 or 5 depending on size of ramekins.
Individual whatever you've got quiches
Great way to use up leftover veggies and fresh herbs. I use gluten free plain flour mix for myself or regular plain flour for the rest of the family, both work well.
Freezes well and can be defrosted in the fridge then gently warmed in the oven or served cold if preferred. Makes 4 or 5 depending on size of ramekins.
Cooking Instructions
- 1
Sift flour into mixing bowl. Rub in butter until it resembles breadcrumbs.
- 2
Add yolk from one egg and mix. Add 1-2 tablespoons cold water until pastry comes together, stirring with a knife.
- 3
Form a ball with pastry, wrap in clingfilm or foil and put into fridge to cool for at least 20 minutes.
- 4
Slice or dice veggies as preferred. Set aside.
- 5
Break 4 eggs into a bowl. Add milk. Season and mix. Grease ramekins with butter or margarine.
- 6
Once pastry is chilled, roll out thinly. Cut out circles larger than the ramekins. Lift carefully and line ramekins with pastry, cutting away any excess.
- 7
Put into preheated oven at 180C for 10-15 minutes or until pastry is lightly cooked.
- 8
When pastry is cooked, remove from the oven. Cool slightly. Separate remaining egg. Use yolk to brush over the pastry to seal and prevent soggy bottom when cooked.
- 9
Add any remaining yolk and egg white to egg mixture for filling.
- 10
Line pastry shells with veggies. Top up with egg mixture and place onto baking tray.
- 11
Oven bake for 15 minutes or until golden brown and firm to the touch. Remove and allow to cool slightly before serving. Enjoy!
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