Baking
57 recipes
The Davies family make these all the time, we all know the amounts off by heart and tweak it with other flavours as well.
We used to cut them into rounds for neat little quiches, but I don’t bother anymore as I love the extra crunchy crust and they look so fun.
These are wonderful as a party nibble or quick snack, best hot from the oven though while cases are crisp. So they don't travel so well for a picnic for example.
Another easy nibble for kids if you take out the chilli. A crowd pleaser!
From the Martinborough cookbook 5th Edition, NZ, North of Wellington near the vineyards.
Makes 12.
Pictured: Mini quiche
Ingredients
- 1 tomato, deseeded and chopped
- ¼ cup milk
- ¼ tsp salt
- 2 eggs, beaten
- ¾ cup tasty cheese
- 2 rashers bacon, chopped and cooked
- 3 spring onions/handful chives/1 small brown onion, finely chopped
- 12 slices bread
- Optional –
- Fresh parsley
- Fresh chilli finely chopped/chilli flakes
- Preheat the oven 190°C.
- Prepare the bread baskets - crusts removed and brushed with melted butter on one side – can be cut into rounds with a large pastry cutter or a glass for a neater look.
Method
Mix all ingredients, except the bread, into a bowl or jug.
Place bread slices, buttered side down, into a small muffin tin and fill evenly with egg mixture.
Place on the top shelf of the oven and bake for 12 minutes or til puffed and browned and inside cooked through.
