Recipe: Cheese And Tomato Mini Quiches

Makes 8 mini quiches 200g (7oz) ready-rolled shortcrust pastry

8 cherry tomatoes (we used plum cherry tomatoes)

1 egg 6 tbsps milk

1 tbsp cream (or extra milk)

2 tbsps freshly grated Parmesan

Salt and pepper, to season

45g (1½oz)grated mature Cheddar

Use a 9cm (3½in) round cutter to cut out eight pastry circles. Re-roll the trimmings as necessary.

Press the pastry carefully into eight cups of a muffin tin and chill for around 10 minutes. Meanwhile, preheat the oven to 200°C/400°F/gas 6.

Cut each cherry tomato into quarters and set aside. Beat together the egg, milk, cream/extra milk and Parmesan. Season with pepper and a little salt as the Parmesan is quite salty.

Put the four tomato quarters in the base of each pastry case. Spoon over the egg mixture (approximately one tablespoon per case) then top with the Cheddar cheese.

Bake for 20 minutes, until the pastry is golden and the filling is set. Leave to cool in the tin for 10 minutes, then run a knife around the edge of each tart and gently ease out of the tin.

Serve warm or cold - they can be kept in the fridge for up to two days. They are also suitable for freezing: reheat for 20-30 seconds in the microwave or for 8-10 minutes in an oven preheated to 150°C/300°F/gas 2.

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