These mini quiches are great with a side salad for work lunches. My recipe made four, two of which I froze for work through the week.
For the pastry
- 200g gluten-free plain flour – I used Doves Farm
- 100g butter
- 6 tbsps cold water
For the filling
- 3 eggs, beaten
- handful of asparagus, cut into one inch chunks
- handful of grated cheddar cheese
- 3 tbsp milk
To make the pastry, I used the Doves Farm short crust pastry recipe, which is actually on the bag of flour itself – handy. If you aren’t using Doves Farm, here’s the pastry recipe:
- Using a fork mash the butter into the flour until it has the appearance of breadcrumbs.
- Stir in enough of the water to bring together to form a soft ball of dough, it will appear a little wet but will absorb the liquid while resting.
- Wrap in cling film and rest the pastry for at least 30 minutes.
- Roll the pastry out between two pieces of cling film or parchment OR simply press into the baking dish using your fingers. (pressing down is definitely easier as it doesn’t fall apart)
When your pastry is ready…
- Press your pastry into four mini quiche dishes, preferably with lose bottoms. Otherwise good luck getting them out.
- Cut out four small pieces of baking parchment, enough to cover each pastry, and fill with baking beans and blind bake on gas mark 4/180°C for about 10 mins, take beans and parchment out and bake for a further 10 minutes or so. Or until the base isn’t too squishy.
- Fry the asparagus for about 10-12 minutes until they start to brown.
- Mix the egg and milk together
- Once the pastry has firmed a little, take out of the oven and put a sprinkling of cheese in each case, followed by the asparagus pieces, which is then followed by the egg mixture.
- Be careful not to fill the cases completely, as they will only overflow in the oven.
- Sprinkle the rest of your cheese on top, and cook for 25-30 mins until the egg has set and the edges are golden.
- Enjoy with side salad, or potato salad for a tasty summer lunch – with extra for work.