Mini Tomato and Cheese Quiches

Name: Mini Tomato and Cheese Quiches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1/4 cup grated tasty cheese; 12 cherry tomatoes, halved; 8 whole parsley leaves; 1/4 cup cream; 2 eggs; 2 Tbsp milk; salt, to taste; pepper, to taste

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 8

tomato quiche lunchbox

Ingredients

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Instructions

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Step 2

Preheat oven to 200°C (180°C fan-forced). Lightly grease 8 x 8cm fluted, loose-bottom flan pans.

Step 5

Cut 8 x 10cm rounds from the pastry and press into pans. Prick the base with a fork then chill for 10 minutes. Bake for 5-6 minutes, until lightly golden.

Step 8

In a small jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases and sprinkle with the cheese.

Step 11

Gently press 3 tomato halves and 1 parsley leaf into the egg mixture. Bake for 10-12 minutes, until set.

Step 13

PER SERVE

Step 14

Energy 1436Kj • Protein 7g • Total Fat 21g • Saturated Fat 13g • Carbohydrates 31g • Sugars 2g • Sodium 477mg

Step 16

Dietary and nutritional info supplied by NZ Nutrition Foundation