Cheese and Tomato Mini Quiches

I like to use cherry or grape tomatoes in these little quiches as they are nice and sweet and complement the cheesy filling well. For smaller children you can serve the quiches cut into quarters.

Ingredients

Directions

1. Preheat the oven to 400 F.
2. Use a 3 1/2 inch round cookie cutter to cut out 8 pastry circles (re-roll trimmings if necessary) from the piecrust. Press the pastry carefully into 8 cups of a regular muffin tin and chill for 10 minutes. Alternatively you can make these in mini quiche pans.
3. Cut each cherry tomato into quarters and set aside. Beat together the egg, milk, cream and Parmesan and season with a little salt and pepper. Put 4 tomato quarters in the base of each crust. Spoon in the egg mixture (approx. 1 tbsp per quiche), then top with the Cheddar.

4. Bake for 20 minutes, until the pastry is golden and the filling is set. Leave to cool in the tin for 10 minutes, then run a knife around the edge of each tart and gently ease out of the tin. Serve warm or cold.

Recipe Tip: Can be kept in the fridge for up to 2 days. Suitable for freezing. Reheat for 20-30 seconds in in an oven preheated to 300 F.