Cheese and onion quiches.
(This recipe is part of my Vegetarian Series. See here for more!)
These mini quiches look pretty sophistocated but using ready made filo pastry makes them supprisingly easy. Sure, you could make your own pastry, but people train for years to beccome skilled at things like that. Save yourself the hasstle and buy a bit of ready rolled- even famous chefs like Gordon Ramsey and Nigella do it, so why shouldnt you?
Prep Time: 10 minutes Cook Time: 20 minutes
Difficulty: easy Makes: 5 mini quiches
- 4 eggs
- 100 ml double cream
- 1 small onion (diced finely)
- 1 tsp chopped herbs such as herbes de provence, italian mixed herbs or thyme.
- 100 g mature cheddar cheese, grated.
- 2 sheets ready rolled filo pastry (bought to room temperature)
- chopped chives
- salt and pepper to taste
- oil for greasing your baking tin and frying your onions.
Tip: Filo pastry can be pretty brittle. To avoid splitting it as your shape it to the baking tin, always keep the pastry wrapped in its origional packaging or clingfilmbring to stop it drying out. then when its time to use, take it out of the fridge and allow it to come to room temperature before use, and treat it pretty cairfuly.
- First preheat your oven to gas mark 4 (electric 180°C/ 350°F/ fan 160°C)
- Over a medium heat, heat a little oil in a frying pan. Once the pan is warmed through, add the onions, herbs and a pinch of salt and pepper. make sure the temperature doesnt get too high, as you just want to soften the onions and make them a little transparent.
- Meanwhile, use a nice sharp knife (or if you dont have a very sharp knife, a pair of schissors works well) to cut your filo sheets into eighths. Oil a muffin tin, and line five of the muffin holes with 3 filo squares each (you will have 1 spare square at the end of this, you can either throw it away, pop it back in the fridge or like one of your muffin tins with this extra square… it really doesnt matter).
- Once the onions are nice and soft, beat your eggs, cream and chives in a bowl with your softened onions and most of the grated cheese. Fill your filo cups with this mix, and top with the remaining grated cheese.
- Pop these pale pots of yummyness into your preheated oven for about 20 minutes. Next time you see your mini quiches, they should have turned golden brown, and the egg should have puffed up. You know they are ready when the egg is solid enough to hold its own shape, and isnt wet anymore (test this by poking a knife or skewer into the centre of the quiche. if it comes out clean, its ready).
- allow to cool a little beffore removing from the tin, and you’re done!