Mini Quiche

INGREDIENTS

Pastry
1 ½ cups flour
125g chopped cold butter
1 teaspoon fine black pepper
1egg lightly beaten
1 teaspoon lemon juice




Basic Quiche mixture:
½ milk
½ cup cream
2 eggs lightly beaten

Whisk all ingredients in a bowl a pour over filling in the pastry cases.

METHOD

Rub butter into flour until resembles bread crumbs. Add in eggs, pepper and lemon juice to make dough. Press dough into a ball and knead gently on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes. Divide pastry in half. Roll each half until 2mm thick. Cut fluted rounds from each half of pastry. Place rounds into greased muffins trays. Prick well worth a fork. cover with plastic and refrigerate for 30 minutes. Bake for 10 minutes in preheated oven on 180C. Remove from oven and leave to cool. Fill pastry cases with preferred filling and pour Quiche mixture over. Bake in preheated oven for about 15 minutes or until set on 180C.

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