Sun-dried Tomato and Pesto Mini Quiches | The Recipe Redux
These freeze well, so make a double batch and keep them in the freezer for emergencies. They work well both as canapes or tucked into children's lunchboxes.
I use shallow patty pan trays to make these quiches.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 4 sheets ready-rolled butter puff pastry
- 125 g tasty melting cheese grated
- 75 g sun-dried tomatoes finely sliced
- 1 egg
- 3 Tablespoons cream 60ml
- 3 teaspoons pesto
- Salt & pepper
Preheat the oven to 200C (180C fan forced).
Lightly grease the patty pan trays and set aside.
Using a 6cm crinkle cookie cutter, cut circles from the puff pastry sheets.
Press the pastry circles into the patty pans.
Place the eggs and cream in a large bowl, and whisk briefly to combine.
Add the remainder of the ingredients, and mix together with the egg mixture.
Spoon teaspoons of the mixture into the patty pans.
Bake for approximately 15 minutes, or until the quiches are puffed and golden in colour.
Remove the trays from the oven and allow to sit for five minutes. This helps the quiches release from the baking trays. Don't try to remove the quiches from the pans straight away as they will stick, regardless of how well the pans were greased initially.
After the quiches have rested, remove them from the pan to a wire rack.
Serve warm or allow to cool completely.