Mini Quiches

Ingredients

Shortcrust pastry made from:
280g, 10oz plain flour
60g, 2oz cornflour
225g, 8oz unsalted butter
A few tbsp water
(Or buy some ready made)

Filling
4 eggs
100ml, 3.5 fl oz milk
150ml, 5.25 fl oz single cream (this is cream of around 18% fat in the UK.  Light cream would be fine.)
200g, 7 oz cheddar

Optional ingredients
Cheese and ham:
Cut up pieces of ham; I used black forest ham which has a good smokey flavour even if you don't use very much.
1 onion, chopped up into small pieces and fried in olive oil and butter until translucent

Broccoli and Goats Cheese:
Lightly cooked broccoli (3 mins, mini florets) and a tiny bit of goats cheese added as the tarts are being assembled.

Method

Roll out pastry until very thin, 1-2mm thick and cut into rounds and put into a cupcake tin, a mini muffin tin will work at a stretch and that's what I used for the broccoli ones.  Chill until ready to cook.

Preheat the oven to 180-200oC; 350-400F.

Prick bases using a fork and cook for 5 mins.

Mix egg, cream, milk and cheese.

When you take the bases out of the oven, push down any which have puffed up.

Put filling into base (i.e. a small amount of onions and ham or some broccoli and goats cheese).  Add egg mix, try not to spill over as this will make them difficult to remove (but this is a little tricky!)

Put back in the oven and cook for 13-15 minutes.  Use a blunt knife to ease them out of the pan (where the filling spills over this is a little trickier.)

These can be made in advance, stored in the fridge and reheated in a warm oven at about 150oC for 10 minutes.