Frozen pastry is so versatile and great to keep in the freezer! As much as I love to make as much as I can from scratch, puff pastry not only is very time consuming to make but why when the store bought is pretty good!
These are so delicious and really yummy fresh out of the oven (if you’re lucky!) but great at room temperature or even perfect the next day! I decided to make a double batch today as they go very quickly here!
For a vegetarian option, roast small cubed pumpkin and red onion in place of the ham and sprinkle some feta on top for a creamy salty flavour. I’ve made these and are a hit!
** If making mini need to cut the pastry into 4 squares, then 4 squares again. If making large cut pastry into 4.
Makes 20 mini, 9 small OR 6 large quiches
2-3 slices of ham or pastrami, sliced into pieces (or more if you’re making large ones, up to you)
1/4 cup finely shredded fresh spinach OR 1-2 spring onion, finely sliced
1/2 cup grated tasty cheese(more or less if you like)
100 mls thickened cream
1-2 sheets puff pastry**
salt and pepper
1. Preheat oven to 200° and spray or brush the trays with a little oil. Allow the puff pastry to defrost on the bench and get the filling organised.
2. Whisk the egg and cream together in a bowl then add in the cheese and season with salt and pepper.
3. Cut the pastry into three strips, then each strip into three squares so you’ll have 9 squares for one pastry sheet (you’ll have some left over which you could have a second batch which is what I did).
4. Oil a 12 hole muffin tray, just enough to coat so the pastry doesn’t stick. Place a square in a hole and push in gently. Pour a little of the egg mixture in, put some spinach and ham on top, then pour some more of the egg mixture to cover (just so the ham and spinach don’t stay at the bottom).
5. Place in the oven for 20 – 25 minutes until set and cooked. Serve hot or cold and will be even more delicious the next day! Enjoy!by