The ultimate picnic food and very often appearing as finger food at a party buffet, mini quiches are a great savoury snack and a good addition to a lunchbox. We prefer them to a large egg-flan quiche Lorraine, because they are easier to eat - you don't need a knife and fork!
When you are following this recipe, you can swap out the chopped pieces of bacon with something like diced mushrooms or red peppers, to make a vegetarian version of this recipe. Try to use a non-stick muffin tray, as the holes are deeper, allowing you to add more cheese and fillings.
If your tray is older or not non-stick, then it is sensible to line the holes with some greaseproof paper, so that your mini quiches don't stick after they've cooked in the oven.
300 grams / 10 1/2 oz of plain white flour
150 grams / 5 oz of cooking margarine
100 ml of cold water
For the Filling
150 ml of milk (full-fat, semi-skimmed or skimmed is all fine for this)
100 grams / 3 1/2 oz of grated mature Cheddar cheese
1 red onion (finely chopped)
2 slices of ham (or cooked bacon, chorizo sausage or mushrooms)
6 cherry tomatoes
Rub the flour and margarine together in a large mixing bowl until you have formed crumbs. Add in the water and mix together with a wooden spoon, stopping when you have reached a pastry consistency.
Ideally, you should now rest your pastry in a cold fridge for 30 minutes. After this time, roll it out onto a floured work surface and cut out individual quiche bases, using a drinking glass as a template (or similar). Grease a non-stick cake tray and place your pastry bases in each of the 12 holes, pushing them down firmly and shaping the sides.
Now for the filling part of this recipe. In the pastry bases, place a little of the chopped red onion and ham in the bottoms, topping this with the grated Cheddar cheese. Whisk up the eggs and milk in a jug, and carefully pour this eggy mixture into each of the mini quiche bases, over the cheese (without overfilling them), topping them with a halved cherry tomato.
Bake in a hot oven at around 180°C for 15 minutes, or until a shade of golden brown. Allow to cool for a few minutes before removing them from the cake tray.