Mini Goats Cheese and Baby Pea Quiches
There are certain things that scream Summer in Australia. Cossies (bikinis), the sound of cicadas, the smell of sunscreen, snags (sausages) on the barbie and quiche! Quiche’s are often the go to tucker for a picnic down at the beach, served with a simple green salad, a firm family favourite in Australia.
This recipe challenges the usual go to ham and cheese quiche, actually there is no meat at all, but don’t fret, the flavour isn’t sacrificed, quite the opposite. I’ve made individual quiches here which are ideal for a picnic, however you could turn this into one large quiche.
- Shortcrust Pastry, ready-made, 2 sheets defrosted
- Olive Oil 2 TB
- Onion 1, finely chopped
- Garlic Clove, 1 minced
- Pouring Cream 125 ml
- Milk 125 ml
- Free Range Eggs 2
- Goats Cheese 100g, crumbled
- Mature Cheddar Cheese 75g, grated
- Peas 120g, frozen or fresh
Preheat the oven to 170 degrees celsius.
Lightly grease a 12 hole deep muffin tray. Lay the shortcrust pastry flat on the bench and cut out 12 circles (slightly larger than the diameter of the muffin holes). Line each hole with the pastry circles, pressing up the sides. Keep tray in fridge until ready to use.
Over a low-medium heat, sauté the onion and garlic in a frying pan for approx 10 mins or until soft. Careful not to brown too much, otherwise the onion becomes bitter. Remove pan from the heat and set aside to cool.
In a mixing bowl, add the cream, milk, eggs and whisk to combine. Season with salt and pepper and set aside. In a separate bowl, add the crumbled goats cheese, cheddar cheese, peas and cooked onion and mix gently. Scoop the cheese mixture into each muffin hole, then top with the egg mixture.
Bake the mini quiches for approx 30 mins or until the pastry is golden and the filling has slightly browned.
Best eaten straight from the oven, however extremely satisfying as a cheeky midnight snack!
*Recipe is inspired from Alison Thompson’s Bake cookbook