If you are having a party and need an easy canape which makes you look like you have made more of an effort than you actually have these are pretty good, also a great vegetarian option.
You can buy mini pastry cases in lots of places now which are great, or you can make the pastry yourself.
I used pea and leek but you can use whatever fillings you like, other good ones are caramelised onion and goats cheese, Mediterranean veg, bacon and Stilton and whatever else you might fancy.
Makes around 25
2 leeks, quartered and sliced thinly
large handful of peas fresh or frozen
1 small shallot, diced finely
Pastry cases
Parmesan
2 eggs
284ml double cream
Preheat the oven to 180˚C.
On a very gentle heat sweat the onions and leeks with a knob of butter and a drizzle of olive oil for around 15-20 mins until nice and soft and season, you don't want them to get any colour so just make sure there is enough butter and the heat is low. Put aside while you make the quiche mix.
Crack both eggs into a jug and using a fork or a small whisk beat together with the cream until mixed well, season.
To put together just add the peas to the leek mix and spoon into the cases about ¾ full and fill with the egg, cream mix till as full as you can get them without spilling.
When they are all ready put them on a baking tray and cook for about 15-20 mins, they are done when the egg mix is set and they look a little golden.
Leave aside to cool and using a microplane grate some parmesan over the top.
You can buy mini pastry cases in lots of places now which are great, or you can make the pastry yourself.
I used pea and leek but you can use whatever fillings you like, other good ones are caramelised onion and goats cheese, Mediterranean veg, bacon and Stilton and whatever else you might fancy.
2 leeks, quartered and sliced thinly
large handful of peas fresh or frozen
1 small shallot, diced finely
Pastry cases
Parmesan
2 eggs
284ml double cream
Preheat the oven to 180˚C.
On a very gentle heat sweat the onions and leeks with a knob of butter and a drizzle of olive oil for around 15-20 mins until nice and soft and season, you don't want them to get any colour so just make sure there is enough butter and the heat is low. Put aside while you make the quiche mix.
Crack both eggs into a jug and using a fork or a small whisk beat together with the cream until mixed well, season.
To put together just add the peas to the leek mix and spoon into the cases about ¾ full and fill with the egg, cream mix till as full as you can get them without spilling.
When they are all ready put them on a baking tray and cook for about 15-20 mins, they are done when the egg mix is set and they look a little golden.
Leave aside to cool and using a microplane grate some parmesan over the top.