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Mini quiches two ways
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Prep Time:
80 minutes
Cook Time:
35 minutes
Total Time:
115 minutes
Festive finger food: Delicious mini quiches perfect for Christmas parties.
Ingredients:
  • 500.00 ml plain flour
  • 150g butter, chilled, chopped
  • 1 egg yolk
  • 62.50 gm water, chilled
  • 3 eggs
  • 83.33 gm pure cream
  • 9.20 gm olive oil
  • 2 slices pancetta, finely chopped
  • 1/2 small leek, trimmed, thinly sliced
  • 30.00 ml grated parmesan cheese
  • 40.00 ml feta, crumbled
  • 25g olive
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
  • 3 grape tomatoes, quartered
Instructions:
  • Combine flour and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and chilled water, then process until dough just comes together. Transfer dough to a lightly floured surface and knead it until smooth. Roll out the dough into a 15cm round with a floured rolling pin, then wrap it in plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between two sheets of baking paper until 3mm thick. Use a 7.5cm pastry cutter to cut out 24 rounds from the pastry. Gently press the pastry rounds into the prepared pans and prick the bases with a fork. Place the pans in the freezer for 20 minutes or until the pastry is firm.
  • Lightly beat 1 egg in a bowl using a fork. Brush over pastry rounds. Bake for 10 to 12 minutes until light golden.
  • Prepare the pancetta and leek filling: Heat oil in a frying pan over medium-high heat. Cook pancetta and leek, stirring occasionally, until leek is softened, for about 3 to 4 minutes. Season with pepper.
  • Prepare the tomato and marinated feta filling by mixing feta, olives, and parsley in a bowl.
  • Combine cream and remaining eggs in a jug and beat lightly. Spoon pancetta mixture into 12 pastry cases, then spoon feta mixture into the remaining pastry cases. Pour 2 teaspoons of the egg mixture over the fillings. Sprinkle pancetta and leek quiches with parmesan and top feta quiches with tomato quarters. Bake for 20 to 25 minutes until golden and filling is set. Serve.

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