Mini vegetable quiches

serves 4

preparation time:
20 minutes

cooking time:
35-40 minutes

You will need 4 individual tartlet tins, ceramic baking beans and greaseproof paper.

ingredients

250g pack of ready to roll short crust pastry
100g (3½oz) broccoli, cut into small florets
1 tomato, deseeded and diced
100g (3½oz) of The Co-operative reduced fat mature cheese, grated
1 tbsp of freshly chopped parsley
3 x The Co-operative medium British free range eggs
100ml of The Co-operative British semi-skimmed milk
Salad, to serve

method

Preheat the oven to gas mark 5/ 190°C/fan 170°C.

Roll out the pastry on a lightly floured surface to about ½cm thick.

Cut out 4 circles slightly larger than the tartlet tins. Line the tins with the pastry.

Blind bake the pastry (without filling, but lined with greaseproof paper and baking beans) for 10 minutes. Then remove the paper and beans and bake for another 5 minutes.

Divide the broccoli and tomato between the quiches, then scatter over the cheese and parsley.

Whisk the eggs with the milk and season. Pour into the tins and pop into the oven for 20-25 minutes.

Serve warm with a mixed salad.