These mini-quiche are a protein-fest, so they are a good way to fill up small people at picnics. They are also very simple, with only four ingredients, so appeal to people with simple tastes (or empty fridges).
Bite sized and full of fun
They don’t have to be simple though, and you can easily increase the vegetable quota by incorporating creamed corn, finely chopped mushroom or (defrosted) frozen spinach. You can also use bacon or pancetta in place of the ham (or no meat at all if you prefer).
Ingredients Two sheets of pre-made puff pastry (you can use shortcrust, but I think puff is more fun)
4 eggs (there will probably be a bit leftover though)
½ cup of grated cheese, chopped up a bit
If you don't have cookie cutters, run a knife around a small glass
First you need to determine what size cookie cutter to use for your particular mini muffin tray. The cutter needs to be at least a few millimetres larger than the hole. This tray needs a 58mm cutter.
Preheat the oven to 200 degrees. Spray the muffin tray with oil.
Using the cookie cutter, cut as many circles as you can from the pastry sheets. Using the 58mm cutter, you can get 32 circles from two sheets of pastry. Press into the holes.
Cut the ham into small squares and drop approximately a quarter of a teaspoonful into each hole.
Chop the grated cheese into 3-4mm pieces. It sounds a bit fussy but it is easier to use when it is small. Sprinkle into each hole.
Beat the four eggs really well. Don’t be tempted to just give it a light beat, if it still has stringy bits then keep beating. This is the first trick to making mini quiche: if you leave fibrous bits, when you try and pour the minuscule amount of egg required for each quiche, it will be difficult to stop and you end up overfilling them.
The cardinal rule of quiche - don't overfill
Carefully pour the egg into the holes, stopping before you get to the top. This is the other trick to making mini-quiche: don’t be tempted to overfill, especially if you are using puff pastry. As they cook, the pastry and egg both expand and if you have overfilled them, then egg will dribble out the side and make a huge mess.
Bake for 10-15 minutes or until puffed and golden brown. They will sink a bit as they cool. Serve hot, warm or at room temperature.