Buttery crusts filled with tomatoes, basil leaves and mozzarella cheese! 😋These Italian-inspired mini quiches are perfect for party or picnic!
Make 8 mini quiches
1 shortcrust pastry sheet, or 300g homemade shortcrust *recipe here*
8 cherry tomatoes, halved/quartered
20g basil, chopped
80g shredded mozzarella cheese
120ml single cream
2 eggs, beaten
1 tsp salt
a pinch of pepper
a muffin tin
Prepare the crust:
Preheat the oven to 180C.
Cut 8 circles (~12cm in diameter) from the pre-rolled pastry sheet.
Line the cut pastry in each muffin tin and press firm with your thumbs.
Trim the edge so the pastry sits 5mm higher than the side of the tin.
Prick the crust surface with fork and chill for at least 30mins before baking.
Blind-bake for 10mins.
Let it cool down and set aside.
Assemble the quiche:
Mix the eggs, single cream, salt and pepper in a jug.
Evenly distribute the cheese and half of the tomatoes in each muffin tin, then add the basil.
Pour the egg mixture into the tins until 80% full.
Add the remaining half of tomatoes on top, slightly press them down so they’ll stay in place during baking.
Bake for 30-35mins until the quiches are fully cooked.
Let it cool on wired rack for 10mins before serving.
This recipe is also freezer-friendly, you can make it ahead of time and freeze it for later consume. Reheat in oven for 25-30mins in 180C.
If you love quiche, you’ll love this classic Salmon and Spinach Quiche recipe as much as I do!