MINI QUICHES TOPPED WITH GOAT’S CHEESE
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
