Name: Mini cabanossi, tomato and cheese quiche
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 1/2 cup plain flour; 125 gram cold butter, chopped; 1 egg yolk; 1 tablespoon iced water; chopped parsley, to serve; rocket leaves, to serve; Filling; 2 teaspoon olive oil; 1 stick cabanossi, chopped; 1 tomato, seeded, chopped; 1/2 cup grated cheddar cheese; 2 eggs; 1/2 cup thickened cream; 1/4 cup milk

Mini cabanossi, tomato and cheese quiche

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Makes 4 Item

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

1 1/2 cup plain flour

125 gram cold butter, chopped

1 egg yolk

1 tablespoon iced water

chopped parsley, to serve

rocket leaves, to serve

Filling

2 teaspoon olive oil

1 stick cabanossi, chopped

1 tomato, seeded, chopped

1/2 cup grated cheddar cheese

2 eggs

1/2 cup thickened cream

1/4 cup milk

Method

1.Preheat oven to 200°C. Lightly grease 4 x 12cm round, loose-bottomed pans. Arrange on an oven tray.

2.Sift flour into a large bowl. Add butter. Rub in until mixture resembles breadcrumbs. Add yolk and enough water to make a firm, but pliable dough. Knead. Wrap in plastic wrap. Chill 30 minutes.

3.Roll pastry into a round between two sheets of baking paper. Cut into 4 x 14cm circles and ease into pans. Trim edges. Chill 15 minutes.

4.Line the pastry cases with baking paper and fill with dried beans, rice or weights. Bake blind for 10 minutes. Remove paper and filling. Bake a further 10 minutes, until lightly golden. Cool. Reduce oven to 180°C.

5.Heat oil in a large frying pan on medium. Saute cabanossi 3-4 minutes, until golden. Stir in tomato. Remove from heat.

6.Spoon evenly between pastry cases. Sprinkle each with cheese. In a large jug, beat eggs, cream and milk together. Season to taste. Pour into pastry cases.

7.Bake quiches 20 minutes, until set. Sprinkle quiches with chopped parsley and serve with rocket leaves.

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