Sheesh....a mini quiche

As a self-confessed lover of anything pastry I have been aware for as long as I can remember: the simple yet delicious quiche. Short history lesson: The quiche originally was seen in France with the introduction of a custard filling from the English. The quiche in fact was seen in many 14th and 15th century cookbooks and is still enjoyed till this day (yeah..... I love me some Wikipedia).

I have always purchased quiches from popular supermarkets however, I have always wondered about how it would taste if it was homemade.... As someone who loves to cook I thought I would have a go and see how it would turn out. From the pictures below, I was able to do so and was able to enjoy in the fruits of my labour. Yet, I have to confess, I did not make the shortcrust pastry from hand. Although pastry is a love I inherited from my family (seriously, cakes and pastries are a major family weakness ) I have always been afraid to try and make them (shortcrust or puff) myself.

When I tried this recipe I didn't use exact measurements and I did most of it by eye I will leave the list of ingredient and images of what I did as well a brief descriptions of what I did.

Mushroom and thyme mini quiches Ingredients (Makes 8-12 mini quiches in muffin tins)

3 to 4 medium -sized button mushrooms

1 red or white onion

1-2 cloves of garlic

A few sprigs of thyme

A handful of grated Mature cheddar (can add more based on taste)

A handful of grated mozzarella cheese (can also add more based of preference)

150-250ml of milk (this can be cow as well as nut, I used almond milk)

A pinch of salt

A pinch of black pepper (or to taste)

Instructions

1. Preheat oven to 150°C

2. Chop and fry of onion and garlic cloves in frying pan. After a minute or two add the chopped up mushroom as they don't take as long to cook down.

3. After the onions. garlic and mushroom are cooked, empty into a bowl to cool down

4. While they cool, make the savoury custard mix in a bowl: eggs, milk, both grated cheeses, thyme and seasoning.

5. Use ready rolled shortcrust pastry (you can use you preferred brand) and use a circle cookie cutter big enough for the pastry to go in muffin tray as below and prick bottom with a fork as below

6. Once the fried items have cooled as to the custard mix and stir so they are evenly distributed in the mix.

7. Add the quiche mix to the pastry cases (don't worry the small pastry case will cook through with the mix in a good muffin tin). Optional: add a small sprinkle of spare cheese of your choice.

8. Place tin into oven for 15 minutes to cook (you may want to increase based on preference)

9. Enjoy!!! I was trying to be healthy and had a salad with corn on the cob

Try the recipe out and feedback to me how you found it. If you did make any alterations what did you add and/or take away let me know.