These are greatmake ahead and freeze mini-quiches. Especially good for drinks parties and the perfect combination of ingredients for that Thanksgiving and Christmas get-togethers
So instead of making one big frittata to use up some leftover bits and bobs, I decided tomakemini frittatas in the oven instead and actually, now that I’ve made them this way I think they would be greattomakefor breakfasts andmini snacks as well as being greatfor those of you following Slimming World
Mini crustless quiches with no pastry, perfect for lunchboxes or even breakfast. I am trying to console myself about being quite so sentimental because, come on, I have a double whammy and this is my one and only time for this first day business
I’ve used ready-made pastryfor this recipe tomake it quicker and easier andto keep the ingredients list short, you could of course make your own if you prefer
Anyway, I’ll let you know how the meal was on Tuesday, but for now, have a great weekend yourself. They’re filled with a delicious lightly spiced turkey mince, then baked rather than deep fried, making them a great quick healthy meal
I decided to use the flaky pastry recipe as opposed to the rough puff one as it was the most similar to the pastry that the Great British Bake Off contestants made
While I was assembling the top of my chicken filo pie the other day and wondering what else I could make with the rest of the pastry I had a flash of inspiration and just knew that prosciutto would layer perfectly with it, whenever I think of something completely new tomake I have a quick google image to see if it’s been done before, and as an aside, this is what I got when I imaged googled filo pizza, lol
Place a ball of pastry in each depression in the muffin tin andstomp the pastryinto shape (the stomper is a wooden dumb-bell shaped tomake this an easy one-move action)
This Moorish, nourishing, shortcrust pastry, cheese, bacon, cream,pie, is one of my favourite foods, to snack on at anytime of the day, or for a main meal, it was never given time to cool when it came out of the oven, the hot and bubbling filling, giving the kitchen the wonderful smell of, home baking
The regular pastry was replaced with filopastry, some of eggs with egg whites. Make sure to push the pastry down so it is in the corners of each muffin hole
If making small quiches it is easier to combine the filling and custard first. Tonight is the first session of ‘Baking Made Easy’ at Stamford College – it sounds like I have a full class and look forwardto welcoming old (hopefully) and new faces equally
Comments
Log in or Register to write a comment.