MINI QUICHES TOPPED WITH GOAT’S CHEESE

Yields4 Servings
 250 ml whole milk
 250 ml crème fraiche
 2 tbsp butter, softened
 2 spring onions, finely sliced
 4 large eggs
 4 vine tomatoes
 4 slices goat’s cheese
 Salt and pepper to taste
1

Preheat the oven to 160C/Gas3; remove the tops from the tomatoes and reserve to one side

2

Deseed two of the tomatoes and finely dice before mixing with the spring onions

3

Whisk the eggs in a large bowl with the milk, crème fraiche and seasoning; stir in the diced tomato and spring onion mixture

4

Grease 4 holes of a large muffin tin with the butter before pouring in the quiche mixture

5

Bake for 25-30 minutes until the quiches are set and golden on top

6

Remove from the oven and turn out before topping with the goats’ cheese slices or tomato tops and serving

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