I gave Joshua a couple of slices of a pre-bought quiche recently which he really enjoyed so I decided to make some mini quiches for him (and for our freezer stocks). There were also enough ingredients left over to make a full sized one for our (adult) dinner. You can put any fillings in a quiche which you fancy - vegetables, fish, meat, extra cheeses, herbs etc. I’m continuing to try to get Joshua to eat broccoli and I had some pieces of salmon left over so I decided to make broccoli and salmon quiches with spring onion and fresh dill. It’s difficult to state quantities of the ingredients as it depends the size of your quiches and how many you make. I made 12 mini quiches in a muffin tray, but you could use a shallower ‘bun tin’, or you could make a full sized quiche in a loose bottomed quiche/flan tin or cake tin. The ingredients I used were... - shop-bought pre-rolled shortcrust pastry - eggs (I used 3 for my mini quiches) - cheddar cheese, grated - broccoli, cooked and roughly chopped - salmon fillet, cooked and flaked - spring onion, chopped - fresh dill, chopped - splash of milk (but cream, creme fraise, sour cream, cottage cheese or yoghurt would be great too) To make... - roll out the pastry on a lightly floured surface (I rolled the ready-rolled pastry a bit thinner) - use a cookie cutter or glass to cut circles a little larger than the holes in your muffin tray - place your pastry circles into your greased/oiled muffin tray (Use a ball of excess pastry to help push it into the corners. Don’t worry if it looks rough or there are folds or creases. Use little pieces of pastry to cover any holes or tears. Combine and re-roll any excess pastry until used up). - place a little of your dry fillings in each pastry case (broccoli, salmon, spring onion, dill, grated cheese) - beat together your eggs and a little milk (or cream, yoghurt, creme fraise, cottage cheese etc) - pour a little of the egg mix into each pastry case. Do not overfill. Only fill to approx 2/3 the depth of the pastry. - bake at 180’C for approx 15-20 mins until puffed up, golden and set. - leave to cool before carefully removing from the tray Eat fresh, refrigerate or freeze. Enjoy x
