Easy Mini Quiches

Kids at parties love grazing bit size food. These mini quiches as the name suggests are easy to do, plus you can freeze them for up to four months. They are also a popular standby.

Cooking Time: 15 mins

Serves: 12 children (1 mini quiche each)

Steps

1. Chill a muffin tray
2. Put the flour and diced butter and a pinch of salt into a food processor and whiz until the mixture resembles breadcrumbs in texture.
3. Add the egg yolk and if needed some water, and then process until it forms pastry.
4. Roll out the pasty on a floured surface to a thickness of 2.5mm.
5. Cut out pastry circles to line your chilled muffin tray and chill for 1 hour.
6. Pre heat the oven to 180oc / gas mark 4
7. Heat 15g of butter and cook the leek for five minutes.
8. Add the courgette and saute until golden brown.
9. Spoon mixture into chilled pastry cases and sprinkle with cheese.
10. Chop the rosemary leaves.
11. Whisk the milk, eggs, and herbs.
12. Pour over the filling.
13. Cook for 15-20 minutes until the filling is golden brown and puffy.
14. Allow to cool before serving or freezing.