My mini vegetable quiches are the perfect size as a finger food for your weaning baby, or as a delicious lunchbox filler for older children. They are filled with vegetables to ensure that your little ones are getting oneof their five a day.
Make it more fun by getting your kids involved in the cooking! Have them choose and add their own vegetables and toppings so they will be more encouraged to eat them and try new veggies.
Cook time: 30 minutes
Makes: 5 Adult portions
175g plain flour, plus more for rolling
125g crème fraîche
1 clove of garlic, crushed
½ red pepper, finely diced
6 green beans, finely diced
Handful of sundried tomatoes
2 tsp oregano
- Preheat the oven to 190°C. and grease a muffin tray.
- To make the pastry, sift the flour into a large bowl and mix in the butter until you have a soft texture. Pour a small dash (about 1 tbsp at a time) of cold water at a time until you have a firm dough. Roll into a ball, cover with cling film and place in the fridge for 30 minutes.
- Remove the dough from the fridge and roll out onto a floured surface. Cut out the pastry into small circles. Place each circle into the muffin tray. Place a small amount of parchment paper on each pastry and fill with baking beans. (If you don't have baking beans, raw rice or lentils also work well)
- Bake for 10 minutes, remove the beans and bake for a further 5 minutes.
- Remove the quiches from the oven and reduce the temperature to 180°C.
- Heat the olive oil in a frying pan over a medium heat. Add the vegetables, oregano and garlic, and cook for 3-4 minutes. Remove from heat.
- Beat the eggs and crème fraîche together. Mix in the vegetables.
- Spoon the filling into the pastry cases and bake for 20-25 minutes or until the quiches are set and golden.