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–+ servings

Mini Quiche Selection with GEM

Tired of sandwiches? These mini quiches (delicious hot or cold) are your answer. Pop them into school lunchboxes or pack them into picnic baskets - wherever you plan to eat them, they’re a delicious snack to look forward to throughout the day.
Not only that, they make for fantastic party food. They’re ideal for nibbling as you catch up or celebrate with family or friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 Mini quiches

Equipment

  • 1 12 hole Muffin Tray silicone muffin tray,s work best
  • 1 mixing bowl
  • Ceramic baking weights/baking beans (If you don’t have these, dried rice will also work)
  • 1 wooden spoon
  • 1 Sieve
  • 1 Teaspoon Measure
  • 1 Tablespoon measure
  • 1 Weighing scales
  • 1 Rolling Pin
  • 1 Fork
  • 1 knife
  • 1 Small bowl

Ingredients
  

For the pastry

  • 300 g GEM plain flour
  • 1 teaspoon GEM baking powder
  • 150 g margarine
  • 100 ml Milk
  • Salt and pepper for seasoning

For the filling

  • 3 eggs
  • 2 slices of ham
  • 100 g mixed mozzarella and cheddar
  • 6 asparagus tips
  • 50 g corn
  • Salt and pepper for seasoning

Instructions
 

  • Preheat the oven to 200c /180c fan/gas mark 4.
  • Sieve the GEM flour and GEM baking powder into a mixing bowl.
  • Cut the margarine into small cubes and add it to the bowl. Use your fingertips to rub it into the flour and baking powder. Continue until you have made what look like fine breadcrumbs.
  • Season with salt and pepper
  • Add the milk to “bring the pastry together”. Do this by mixing gently with a wooden spoon until you have a rough pastry.
  • Lightly cover your hands and your work surface with flour.
  • Gently knead the pastry together on the floured surface.
  • Roll out the pastry and cut it into 5cm rounds.
  • Prick each round with a fork.
  • Grease each hole of the muffin tin with a good brush of oil.
  • Place one round of pastry in each hole.
  • Add a bun case and some baking weights/beans or rice to each hole.
  • Place the muffin tin in the oven for 8 minutes. This is called blind baking (baking the pastry case before the filling is added).
  • Meanwhile, make your filling.
  • Use a fork to whisk the eggs together in a jug. Add some salt and pepper,
  • Dice the ham.
  • Wash and trim the asparagus.
  • Once the pastry cases come out of the oven, fill each one with some of the egg mixture. Be careful not to overfill.
  • Add ham to 6 of the cases. Top these with cheese.
  • Add corn and Asparagus to the other 6. Top these with cheese also.
  • Return the tin to the oven for a further 20 to 30 minutes.
  • Carefully remove from the mould by sliding a butter knife around the edges
  • Enjoy hot or cold.

Video

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