As you know (or may not know) I love to bake, now I'm not saying I'm a master baker (*snigger*) but I love to dabble and the easier the recipe the better! This week I decided to make some mini "quicky quiches". Let me just say, I'm not a huge fan of quiches, I think it's the texture that makes me a little queezy but these little things have just enough egg not to make me want to barf. (Please forgive my shaky photos!)
What you will need:
- Pre-rolled shortcrust pastry (No messing with me, always a short cut!)
- 100g grated cheddar cheese
- 1 large egg
- 1 egg yolk
- 60ml milk
- 60ml of double cream (or heavy cream for the Yanks)
- Ballymaloe relish (or any other relish you have)
- salt and pepper
- Fairy cake baking tray
- Circular cookie cutter
Preheat the oven to 180c.
Grease the baking tray lightly.
Mix together the milk, double cream, large egg and egg yoke in a bowl then add a shake of salt and pepper.
Roll out the pastry and using the cookie cutter, cut out the desired cases.
Place them on the baking tray, pushing the middle of the pastry down gently.
Add 1 teaspoon of relish to each of the cases and use the back of the teaspoon to spread the relish around the bottom of the case.
Add a pinch of cheese on top of the relish in each case.
Carefully pour the liquid ingredients into each case making sure just to cover the relish (don't fill over the cases as the ingredients will rise slightly anyway)
Pop them on the middle shelf of the pre-heated oven. These should only take about 18-20 minutes to bake (depending on your oven), but keep a wee eye on them, when the tops turn brown they are ready to be taken out.
They are scrumptious eaten straight from the oven, but be careful as the relish is uber hot!