Picnic Quiches
Makes 6
Note: You will need 2 muffin tins
INGREDIENTS:
1 sheet of puff pastry
150g diced pancetta
2 spring onions
6 eggs, and one for brushing plus a splash of milk
50g cheddar cheese
1 tbsp flat leaf parsley
Sea salt and freshly ground black pepper
METHOD:
Pre-heat the oven to 180oC fan.
Roll out the pastry so that it covers one of the muffin tins. Place the puff pastry sheet over the muffin tin, and place the second muffin tin on top. Gently press the upper muffin tin, and then remove, this will press the pastry into the cups of the tin. Place the pastry in the fridge to chill while you prepare the other ingredients.
Place a frying pan over a medium heat, once warm add the pancetta, and cook until crisp – about 8 minutes, you don’t need to add any oil. Thinly slice the spring onions, finely chop flat leaf parsley and grate the cheddar cheese.
Take the pastry out of the fridge, and place one egg in each pastry cup, followed by a sprinkle of pancetta, spring onions, cheddar cheese, flat leaf parsley and season with sea salt and freshly ground black pepper. Using a fork, whisk the mixture together.
Using a pastry cutter or knife cut squares around each quiche. Then fold the edges in over the top of the quiches. Whisk the remaining egg with a splash of milk and lightly brush the tops of the pastry.
Bake in the pre-heated oven for 25 minutes.
