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Mini Ham and Cheddar Quiches


Mini Ham and Cheese Quiches

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.

*RELATED RECIPE - HAM & CHEESE SAVOURY MUFFINS*


MINI HAM AND CHEDDAR QUICHES


Mini Ham & Cheddar Quiches
Picnic, Lunchbox
Yield: 24Pin it

Mini Ham and Cheddar Quiches

Mini Ham and Cheddar Quiches perfect for lunchboxes and picnics
prep time: 20 minscook time: 15 minstotal time: 35 mins

ingredients:

  • 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

instructions

  • 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 190°c 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.


Beth Sachs
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