These small quiches can be made in a very short time if you cheat and use ready rolled short curst pastry – not authentic – but great when you are short of time and need something fresh for a lunch box. They are also great on a buffet table as there is no need to be cutting up a whole quiche which can get very unattractive quickly !
1 shallot finely chopped
150 ml double cream
2 large eggs (beaten)
70g cheese – I think English Cheshire is the best flavour – crumbles
1 tbsp chopped parsley
1 tbsp chopped chives
320g ready rolled pastry
Heat the oven to 180 fan/200c non fan
Melt the butter and fry the shallot until soft but not coloured, cool in a small basin
Unroll the pastry and using a 9cm cutter, cut out circles of pastry and fit into a 12 hole bun tin.
Add the eggs, cream, herbs and chives to the onion in the bowl and mix well.
Pour the filling into the cases to the top – but don’t overfill.
Lift carefully into the oven and baked for 15 – 20 mins
Cool in the tin and then remove carefully.
Depending on the size of your bun tins you may get more or less than the quantity stated.
Note: These freeze well. Defrost and either refresh in a warm oven for lunch or serve cold for packed lunches with a green salad or coleslaw