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Antipasto mini quiches
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Enhance mini quiches with deli antipasto mix.
Ingredients:
  • 4 sheets ready-rolled shortcrust pastry, just thawed
  • 6 Free Range Eggs, lightly whisked
  • 125ml cream
  • 6 slices mild salami, thinly sliced
  • 100g Deli Antipasto Tuscan mix, coarsely chopped
  • 62.50 ml finely shredded basil
  • 50g goat's cheese, crumbled
Instructions:
  • Preheat your oven to 200C. Grease two 12-hole, 1/3-cup (80ml) muffin pans, and then use a 7.5cm round pastry cutter to cut out 24 pastry discs.
  • Place the pastry discs in the pans and gently pierce the bases with a fork. Bake until they turn a light golden color, about 10 minutes.
  • In a jug, vigorously whisk together the egg and cream until well combined. Season with your favorite spices. Next, beautifully arrange the salami, antipasto mix, and fragrant basil in the pastry cases.
  • Spread the egg mixture over the dish and sprinkle with tangy goat's cheese. Bake for 12-15 minutes, or until the custard is just firm.

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