These are fantastic for popping into the kids lunchboxes and are tasty whether eaten straight out of the oven or at room temperature. I happen to prefer them when they have cooled right down but my husband gobbles them up straight out of the oven. The 7 month old has also taken a fancy to them so I make a couple without the ham and onion mixture.
Sweetcorn would be a lovely addition, but I have a fusspot (not the kids btw!) who doesn't like it...apparently it's too sweet.
MINI HAM AND CHEDDAR QUICHES
| Serves: 24 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |
- For the pastry
- 280g Plain Flour
- 140g Cold Butter, cubed
- 8 TBSP Water
- For the filling
- 2 small Onions, chopped
- 4 Slices Ham, chopped
- 1 TSP Dried Thyme
- 4 Eggs, beaten
- 100ml Double Cream
- 200ml Milk
- 200g Grated Cheddar
- Step 1: Make the pastry by pulsing the flour and butter in a processor until breadcrumbs form. Add the water a tbsp at a time and pulse until the pastry just comes together - you might not need all of the liquid. Tip out onto a floured surface and form 2 discs. Wrap in clingfilm and place in the fridge for 30 minutes.
- Step 2: In a saucepan fry the onion in a little butter until soft then stir in the dried thyme and ham. Set aside.
- Step 3: In a jug whisk together the eggs, cream and milk. Set aside
- Step 4: Roll out the pastry and cut into 24 rounds using a round cutter. Place the circles of pastry into 2 x 12 hole bun tins and gently push down.
- Step 5: Preheat the oven to 190c then fill each pastry case with a tsp of the onion and ham mixture.
- Step 6: Pour the egg mixture into each one being careful not to overfill, then sprinkle with the grated cheddar.
- Step 7 : Bake in the oven for about 12-15 minutes. Cool on a rack.