Mini picnic Quiches

Spring is picnic season. Even if it’s raining we are known to have a teddy bears picnic in the yummy household  (on a blanket in the kitchen).

My pastry is easy, rustic and has only 4 ingredients (plus one of them is water) fill with egg, milk, ham, and a handful of grated of cheese (or if your cheesy like me lots of cheese)!!! and finish with a circle of cherry tomato x scrummy

Ingredients (this will make 12 mini quiches,s)

  • 225g plain flour
    100g butter grated
  • pinch of salt
  • a little water
  • 4 eggs
  • splash of milk
  • ham
  • grated cheese
  • cherry tomatoes
  • fresh basil (optional)


Preheat your oven to 180 c gas mark 4,

Sift the flour into a large bowl,

add the butter and rub in with your fingertips until the mixture looks fine breadcrumbs.
Stir in the salt,

then add 2-3 tbsp water and mix to a firm dough.

Knead the dough briefly and gently on a floured surface.

Wrap in cling film and chill while preparing the filling.


Flour a chopping board or work surface and flour your hands!!!

Get your hands in and bring the pastry together in a ball, cut the pastry in half.
With a rolling pin or your cling film roll, roll out the mixture
With a glass cut out 6 circles

spray a muffin tin with olive oil. (spray each individual whole and sides)

split the mixture into 6 and press each one into the muffin tin. This will look very rustic but trust me it works out in the end.

put pastry into a muffin tin and prick with a fork.

blind Bake these in the oven (using rice or dried beans) for 20 minutes.

while they are baking make the filling.

In a bowl whisk, the eggs add a splash of milk, chopped ham and a good handful of grated cheese (think omelet) and some fresh basil or chives. (optional)

Fill each pastry with the mixture and finish with a slice of cherry tomato.

Then bake for a further 25 minutes until egg is set, so tasty you may have to hide them xxx 14272047566211427197344021

3 thoughts on “Mini picnic Quiches

  1. Reblogged this on oneyummymummy and commented:

    I amended the recipe a wee bit here, just by using cold water and blind baking the pastry. i also used fresh basil in the filling which made them extra tasty… (oh and snuck in some hidden spinage)

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