Puff pastry mini quiches
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Ingredients
1 sheet of ready-made puff pastry
3-4 cherry tomatoes, chopped
1 spring onion, finely sliced
2 tbsp fresh parsley, chopped
4 eggs beaten
100g red or white grated cheese
Method
Preheat the oven to 200°/ fan 180°C/gas 5. Cut 12 even squares from the puff pastry sheet. You can use a rolling pin if you need to roll them a little bigger.
Place the pastry squares into a bun tin (muffin tray). Combine the tomatoes, spring onion, and parsley in a bowl. Spoon a little of the mixture into each puff pastry nest.
Add a little cheese into each nest and pour the beaten egg on top.
Bake for 15 minutes until golden. Eat hot or cold and store in the fridge for two to three days.
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