Feta-and-Tomato Mini Quiche

(makes about 6 muffin-sized pies)

3 eggs
125g / 4oz (or more) feta cheese, crumbled
4 pieces of sundried tomato, cut into small pieces
fresh herbs, e.g. thyme, basil, oregano, rosemary
Salt, pepper to taste
Pie crust (either store bought or home made)

Preheat the oven to 480°F.

Cut the dough of your choice into 6 squares and line the muffin form with the pieces. (Hint: Put some aluminium foil along the edges of the dough to prevent it from shrinking into the moulds.)

Put them in the oven to pre-bake and poof up a little for 5-10 minutes. The dough shouldnĂ­t get brown yet, just a little poofier!

While the crust is baking, mix together the filling ingredients and stir well. Take the baked crusts out of the oven, and spoon 1-2 Tsp. of the mixture into each muffin cups.

Turn down the oven to 400°F for baking the egg mixture. They bake in 10-15 minutes (do a test to see if the egg has solidified completely, by poking in a skewer or the tip of a knife). Take out of oven and cool thoroughly on a wire rack so that no moisture can form underneath and ruin their crispyness.

You can stack them in plastic boxes and freeze them after cooling. They warm in the microwave in just 90 seconds to 2 minutes.

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