These quiches can be cooked in advance and kept in the refrigerator to be reheated when required. Reheat them in the oven rather than the microwave so that the pastry stays crisp. They make great finger food for parties!
3 large eggs
90 mls cream (4.5 tablespoons)
18g grated onion (3 teaspoons)
1/8 teaspoon ground nutmeg
Salt and pepper
2 sheets frozen puff pastry, thawed (sheets
around 25cm by 25cm)
100g grated tasty cheddar cheese (1 cup, firmly
115g shaved leg ham, finely chopped
(2/3 cup, firmly packed)
Preheat oven to 210 Celsius (190 for fan forced)
Generously grease a muffin pan (use a muffin pan with ‘holes’ with about 1/3 cup capacity.)
Using a fork or small whisk, beat eggs, cream, grated onion, nutmeg, salt and pepper in a small bowl until well combined.
Using a round cutter with a diameter of 8 cm, cut nine circles from each sheet of pastry.
Line each muffin hole with a pastry round.
Divide grated cheese and ham evenly between pastry cases. Spoon about one tablespoon of egg mixture into each pastry case.
Bake for about 20-22 minutes or until quiches are golden and puffed. If you intend to reheat the quiches, reduce the baking time
by 2 minutes. This will prevent the quiches from over browning when reheated.
Serve quiches hot or at room temperature. Store in an airtight container in the fridge.
To make vegetarian quiches, omit the ham and add 75g crumbled feta and 145g finely chopped mushrooms.