Food for Parties · No. 17 · 2012
Spicy Tomato Quiche
I made up the recipe for these lovely little mini quiches years ago and have made them for practically every party I have held since then. They are a bit different from your average quiche, as the tomatoes cut through the richness that you usually get from a quiche and they’re vegetarian so everyone’s happy. They can be made in advance and frozen. You can also make this as a large quiche (see below for instructions for this variation).
- Note
- Makes 12 mini quiches
Method
Variations and notes
Variation 1
large quiche
To make one large quiche, follow the instructions as above for making the pastry. Then, instead of cutting lots of small pastry rounds, roll the rolled out pastry on to the rolling pin and transfer it onto a 23cm, loose-bottom flan tin which has been well buttered. Gently press the pastry into the quiche tin and trim off the excess pastry. Refrigerate the pastry as above for at least 20 minutes.
Remove the pastry case from the fridge and line with a sheet of greaseproof paper, weigh this down with cooking beans, dried beans or pasta. Bake for 10 minutes at gas 6 (200°C), then remove the beans (or equivalent) and cook for a further 5 minutes. Make the filling as above and fill the part-baked pastry case with filling. Cook for 45 minutes at gas 6 (200°C).
