Recipe: Appetizing Individual whatever you've got quiches

Individual whatever you've got quiches. Individual whatever you've got quiches Great way to use up leftover veggies and fresh herbs. I use gluten free plain flour mix for myself or regular plain flour for the rest of the family, both work well. Freezes well and can be defrosted in the fridge then gently warmed in the oven or served cold if preferred.

Individual whatever you've got quiches So for mini quiches, we decided to forgo that step to maximize the amount of filling and make them that much easier. Customize the filling with whatever you've got on hand with this easy recipe! Notes from the LHTC Team: Quiche is a personal favorite (can you go wrong with cheese, eggs and pastry?), and what I love most is that it is so adaptable. You can have Individual whatever you've got quiches using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Individual whatever you've got quiches

  1. Prepare 180 g of plain flour (or gluten free plain flour).
  2. It’s 100 g of cold butter, cubed.
  3. It’s 50-75 g of cheese (I prefer cheddar but most work well).
  4. You need 5 of eggs.
  5. Prepare 400 ml of milk or cream.
  6. Prepare of Leftover veggies (or leftover cooked meats, salmon, tuna).
  7. You need Pinch of salt and pepper to season.
  8. You need 1-2 tbsp of cold water.

I use gluten free plain flour mix for myself or regular plain flour for the rest of the family, both work well. I planned on making this quiche all week. Until I realised I didn't have enough flour. So I couldn't make a homemade shortcrust.

Individual whatever you've got quiches instructions

  1. Sift flour into mixing bowl. Rub in butter until it resembles breadcrumbs..
  2. Add yolk from one egg and mix. Add 1-2 tablespoons cold water until pastry comes together, stirring with a knife..
  3. Form a ball with pastry, wrap in clingfilm or foil and put into fridge to cool for at least 20 minutes..
  4. Slice or dice veggies as preferred. Set aside..
  5. Break 4 eggs into a bowl. Add milk. Season and mix. Grease ramekins with butter or margarine..
  6. Once pastry is chilled, roll out thinly. Cut out circles larger than the ramekins. Lift carefully and line ramekins with pastry, cutting away any excess..
  7. Put into preheated oven at 180C for 10-15 minutes or until pastry is lightly cooked..
  8. When pastry is cooked, remove from the oven. Cool slightly. Separate remaining egg. Use yolk to brush over the pastry to seal and prevent soggy bottom when cooked..
  9. Add any remaining yolk and egg white to egg mixture for filling..
  10. Line pastry shells with veggies. Top up with egg mixture and place onto baking tray..
  11. Oven bake for 15 minutes or until golden brown and firm to the touch. Remove and allow to cool slightly before serving. Enjoy!.

Unfortunately I couldn't find any flour in the supermarkets, that's why I had to buy shortcrust. When I make the crust myself, I will. See great recipes for Quiche Lorraine with Tomatoes and Miso, Quiche too! The recipe for these teeny tiny quiches is so yummy, I wanted to get it some of the love it deserved. Somewhere between classic quiche and frittata, these crustless quiches are a great way to load up on basically whatever you feel like eating (or whatever veggies are about to go bad).