Mini-Quiches

1. Mini-Quiches Method: First of all, you need to make the pastry. Mix the flour and butter together in the glass bowl and turn it in to bread crumbs, adding 25ml of water. Turn into a dough after the breadcrumbs have formed. Leave in the fridge with Clingfilm over the top for a few hours maybe even overnight. A few hours later or the next day, you need to roll the pastry out and cut the shapes of the quiches out and drape over each edge of the circles on the baking tray. 4. Blind bake for 10 minutes. To prepare the filling, chop all ingredients up as small as possible however slice the tomato bigger so it fits around the top of the quiche. Crack the eggs into the bowl and then whisk, next add the ingredients . Add the splash of milk and grate the cheese over the mixture and mix. Take the tray out the oven and then put some of the mixture in each quiche add the slice of tomato to the top of the quiches and then bake for 20 – 25 minutes. Enjoy your delicious mini-quiches! Ingredients: Pastry: 175g Plain flour 80g unsalted butter Filling: 4 mushrooms 3 Large Eggs 25ml Milk ½ Onion ½ Red Pepper 1 large tomato 75g Cheese • Equipment: • Sauce pan • Glass Bowl • Metal Spoon • Baking tray • Circle shaped cutter • Green Board • Knife • Jug