I made these little quiches for a birthday picnic at the weekend as I knew mini ones would be a lot easier to dish out than a big one. They're so quick and easy to make, and they serve as great finger food for summer picnics, BBQ buffets and lunch boxes as they can be eaten hot or cold. Also, you can now follow me on Instagram:
1 batch of shortcrust pastry
75g cheddar cheese, grated
60ml single cream
Salt and pepper
4 spring onions, finely chopped
1 red chilli, finely chopped
Smoked paprika to dust
Pre-heat your oven to 180c, and lightly dust a muffin tin with a little flour.
Roll your pastry out on a lightly floured surface, to the thickness of a £1 coin (about 2-3mm). Use a round cookie cutter that's about 2cms larger in diameter than the holes in your muffin tin to cut out 12 cases.
Carefully line the hole in the muffin tin with the pastry cases and put to one side.
In a jug, whisk together the eggs, cheese, cream and salt and pepper to make your filling. Divide the chopped spring onions and chilli equally between the 12 cases, then pour in the egg mixture. Fill them up to the top, leaving just 1-2mm of pastry showing around the crust.
Dust each quiche with a little smoked paprika then bake for 25-30 minutes, until the filling is golden and puffed up. Leave the quiches to cool in the tray - the filling with deflate back to it's original level as it cools. Once cool, run a sharp knife around the edges of the quiches to remove them from the tin. Enjoy warm or cold.