Quiche is traditionally a savoury flan eaten either hot or cold. These mini versions are ideal for packed lunches, picnics, snacks and party food.
- 225g Shortcrust Pastry
- 1 medium onion
- ½ x 15ml spoon vegetable oil
- 100g reduced-fat Cheddar cheese
- 2 medium eggs
- 150ml semi-skimmed milk
- A pinch of dried mixed herbs
- A pinch of paprika OR cayenne pepper (optional)
- Black pepper (optional)
- Preheat the oven to 200°C/180°C (fan) or gas mark 6.
- Line the quiche tins with the shortcrust pastry and place on the baking sheet.
- Peel and finely slice the onion.
- Turn on the hob to a low heat and add the oil to the saucepan.
- Add the onions, cover with a lid and cook for about 10 minutes until they are soft, stirring occasionally. Leave to cool.
- Grate the cheese.
- Break the eggs into a measuring jug. Beat them with a fork until the yolk and white are mixed together.
- Add the milk, herbs, paprika or cayenne pepper (if using) and black pepper to taste (if using) to the egg mixture and stir.
- Divide the cooked onions and cheese between the pastry cases.
- Pour the egg mixture into the pastry cases.
- Bake in the oven for 20–25 minutes until set.
Something else to try
- Use less onion and substitute with alternative vegetables or small portions of cooked meat for alternative flavours and texture.
- Always use fresh herbs wherever possible, the flavour is so much better.