Friday 22 October 2010

Potato & Roast Vegetable Mini Quiches

In my recent post regarding 'the €5 meal' I realized that the Quiche recipe I used cost €7 to make & the only reason for this was that I was using a larger baking dish for 3-4 people. In recent months I have become addicted to Pastry Pies so last night I wanted to try and make my own individual quiches, when made this way are considerly cheaper and really tasty as all of the flavours are condensed into individual servings.

What I decided to do this time is a Vegetarian Quiche with Potato & Roast vegetables and I served it with a light salad


Serves 2: Makes 4 individual Quiches           Cost of 4 Quiches: 4.50

Ingredients
 

4 Sheets of Frozen Shortcrust Pastry (pastry with yeast)
3 medium potatoes
1/3 courgette
1/3 red pepper
1 red onion
4 cherry tomatoes
1 Tomato
1 clove of garlic
2 Tbsp Olive oil
Salt & Pepper
3 eggs
125ml Cream
Tsp Grained Mustard
Buffalo Mozzarella
Handful of grated cheese
Optional:
Handful Fresh Coriander leaves
Devil Eye Chilli    


Cooking Utensils
Large Muffin baking dish
Sharp Knife
Chopping Board
Oven Dish
Large mixing jug
Small saucepan for potatoes



Preparation
- Peel potatoes & chop into even pieces
- Chop pepper, courgette & onion into even sized pieces
- Finely chop garlic, chilli & coriander
- Chop your tomato into 4 even sized pieces
- Chop up your mozzarella cheese
- Whisk together your eggs, cream & mustard

 

Preheat oven to 200C

Vegetables:
- Brush your chopped peppers with your olive oil and place in a roasting dish in the pre-heated oven for 10 minutes
 

- After the 10 minutes add the courgettes, onions & chopped chilli /garlic to the peppers. Brush again with olive oil (make sure all the vegetables are coated lightly with oil)
- After 5 minutes add your whole cherry tomatoes.
- Roast for a further 10 minutes stirring occasionally until the vegetables are tender and beginning to brown.
- Parboil your potatoes in boiling water for 7 minutes.

- Let all your cooked vegetables get back to room temperature before adding into Quiche


 

Quiche:
- Grease your baking tins and line with 1 sheet of pastry.
Tip: as you are adding egg/cream mixture later, make sure that the pastry is out on all sides of the cup/tin to ensure that the liquid stays in teh mini-quiche and not down the sides
 


- Cover completely with tin foil and cook in a 200C oven for 15 minutes
- Remove tin foil and now you will want to build your individual quiches.



Tomato Slice – Mozzarella – Chopped Coriander – Tbsp Potato – Tbsp Roasted vegetables – Cherry Tomato.




- Gently pour in your egg/cream/mustard until it completely covers your vegetable mixture
- Top with grated cheese & black pepper
 


- Cook for a further 30 minutes @ 200C




- Serve with a light salad or eat by themselves


ENJOY!!!

3 comments:

  1. Wow! They are really amazing. Very simple to do, but so tastefull.
    What i also liked is that they are not so heavy on the stomach so you can either have a few for dinner or just one as a snack!
    Perfect!

    ReplyDelete
  2. My husband made this yesterday and it was so good and delicious! I even cleaned the little pans with my fingers!!!!!!!!!
    My compliments for your great looking Blog :)

    ReplyDelete
  3. dude, yum! hey, do you think I could use phyllo instead of shortcrust pastry? may impact cooking time???

    ReplyDelete

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