Mini Baby-Friendly Quiches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180ºC

Step 2

In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.

Step 3

Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 minicircles, place into a mini muffin tin, then leave in the fridge until you are ready to fill.

Step 4

Meanwhile, heat the rapeseed oil in a frying pan and gently fry the onions until they are translucent. Add the garlic and spinach and cook for a further 2-3 minutes until the spinach has wilted. Add the chopped up cherry tomatoes and basil leaves and stir well.

Step 5

Remove the pastry from the fridge then add a heaped teaspoon into each case.

Step 6

In a separate jug, whisk the eggs until light and fluffy. Fill each little quiche up with the egg, then sprinkle over a little cheddar cheese.

Step 7

Bake in the oven for 25 minutes until the egg is set.

Step 8

Cool fully before serving.

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