Ingredients
2 frozen puff pastry
4 eggs
1 cup milk
1 cup mashed potato
1 cup mashed or pureed carrot
1 cup grated tasty cheese
Equipment
- 1 24 small hole cup cake pan (or 2 x 12 hole pan)
- 1 scone cutter
- 1 jug
- 1 whisk
Instructions
- Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C. Select a 24 small hole cup cake pan or 2 x 12 hole pan.
- Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes.
- Carefully push pastry circles into pan (no need to grease).
- Divide cheese between pastry cases.
- Whisk eggs and milk together in a jug, then whisk in the mashed vegetables.
- Pour egg mixture into pastry cases to just below the top. Keep whisking the mixture to make sure the vegies are evenly distributed.
- Bake for 10-15 minutes until golden.
Notes
Variation
You could use other yellow/orange vegetables like pureed pumpkin, sweet potato, corn, or yellow zucchini.
Storage
Mini quiches freeze well; just reheat in the oven to make sure the pastry is crisp.
