For spinach mini quiches

Assembling the mini quiches:

1. Divide the fillings among the 12 pastry cups (makes 4 broccoli, 4 pancetta & caramelised onions, 4 spinach mini quiches). Sprinkle some grated cheddar cheese on top and pour over the “custard” until each cup is just before overflowing with it. 2. Bake in the pre-heated oven ay 355 ºF (180 ºC) for 26 to 28 minutes, until the filling is lightly puffed up, no longer wobbly and golden brown on top. 3. Remove from the muffin tin and allow to cool on a wire cooling rack. 4.

How to make quiche crust: an overview!

Here’s a little overview of the process of how to make quiche dough fromscratch! Since you’ve ended up here, we assume we agree on this fact: homemadequiche crust is infinitely better than store-bought. That’s not to saypurchased pie crust works in a pinch! But if you’ve got the time and energy,homemade is the way to go. Here’s an outline of the time you’ll need for thisrecipe:Make the crust dough| 20 minutes —|— Roll out and freeze the crust| 10 minutes Blind bake the dough (make the filling while it bakes)| 25 minutes Bake the quiche| 40 to 50 minutes, inactive

For pancetta & caramelised onion mini quiches:

* 4 rashes pancetta, cubed (you can also use bacon or ham) * 1 medium onion, finely sliced * 1 tbsp olive oil * salt and pepper to taste * 1 1/4 oz (35 g) grated cheddar cheese

How long do mini quiches last in the fridge?

The mini quiches keep well in the fridge for 3 – 4 days in an air-tightcontainer.

For pancetta & caramelised onion mini quiches:

1. Fry the cubed pancetta until crispy, then remove from the pan and add the olive oil to the fat released by the pancetta. 2. Add the finely sliced onions and season with a pinch of salt and pepper. Cook the onions until caramelised.

Today: gluten free mini quiche, 3 ways. These tiny quiches make the

perfect quick snack, can be a delicious addition to your meal prep, and make alazy Sunday brunch even more special.Regardless of the occasion, however, these mini quiches with their buttery,flaky pie crust paired with mouthwatering cheesy filling are ALWAYS thecorrect choice.One basic recipe, three variations on a common theme. Why choose only oneflavour combination, when you can have THREE?! And, even better, these miniquiches are really easy to make. (They certainly tick all the boxes, don’tthey?)While you could choose a variety of different flavours and fillings (theoptions are pretty much endless), I’ve chosen my three favourite ones: * mini broccoli quiches * pancetta & caramelised onion mini quiches (bacon or ham work too – or leave them out for a vegetarian version) * spinach mini quiches

For broccoli mini quiches:

* 3/4 cup (75 g) broccoli, cut into small florets * 1 – 2 cloves of garlic, finely chopped * 1 tbsp olive oil * salt and pepper to taste * 1 1/4 oz (35 g) grated cheddar cheese”

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