Name: Quick beetroot and goat's cheese quiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: Plain flour, for dusting; 3 eggs; 83.33 gm pure cream; 62.50 ml finely grated parmesan; 40.00 ml chopped fresh chives, plus extra to serve; 1 bunch asparagus, trimmed, cut into 1cm pieces; 82.50 ml frozen peas; 50g goat’s cheese, roughly crumbled; 150g tub Chunky Goats Cheese and Beetroot with Mint Dip

Quick beetroot and goat's cheese quiches

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Create flavorful and vibrant mini quiches using a muffin pan.

Ingredients:

Plain flour, for dusting
3 eggs
83.33 gm pure cream
62.50 ml finely grated parmesan
40.00 ml chopped fresh chives, plus extra to serve
1 bunch asparagus, trimmed, cut into 1cm pieces
82.50 ml frozen peas
50g goat’s cheese, roughly crumbled
150g tub Chunky Goats Cheese and Beetroot with Mint Dip

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease a 12-hole muffin pan with 1/3-cup capacity and dust it evenly with flour.
Combine eggs, cream, parmesan, chives, salt, and pepper in a bowl. Divide asparagus, peas, and goat’s cheese among pan holes. Pour in the egg mixture, then add 1 teaspoon of dip to each quiche. Bake for 15-20 minutes until golden and set. Let it sit for 2 minutes, then gently remove from pan and plate up.
Serve the quiches with a generous dollop of the remaining dip and a sprinkle of extra chives on top.

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