The Australian Women’s Weekly Food – March 2019

Little wonders

Four delicious fillings in convenient bite-sized pastries makes these

mini quiches super versatile for parties, snacks and school lunches.

PHOTOGRAPHYLOUISE LISTER STYLING ANNETTE FORREST PHOTOCHEF NADIA FONOFF

MINIBLUECHEESEQUICHES
PREP+ COOKTIME 40 MINUTESMAKES 12

Preheatovento 180°C/160°Cfan.Whisk2 eggswith
1 tablespoonmilkin a jug;season.Greasea 12-hole
(2-tablespoon/40ml)flat-basedpattypan.Usinga 7cm
cutter,cut 12 roundsfrom2 sheetsof shortcrustpastry;
pressroundsintopanholes.Divide150gcrumbledsoft
bluecheeseand1 tablespoonchoppedfreshflat-leaf
parsleyamongpastrycases.Topwitheggmixture.Bake
for 25 minutesoruntilquichesaresetandpastry is
browned lightly. Top with extra parsley.

MINIHAM& CORNQUICHES

PREP+ COOKTIME 40 MINUTESMAKES 12

Preheatovento 180°C/160°Cfan.Whisk2 eggswith

1 tablespoonpouringcreamin a mediumjug;season.

Greasea 12-hole(2-tablespoon/40ml)flat-basedpatty

pan.Usinga 7cmcutter,cut 12 roundsfrom2 sheetsof

shortcrustpastry;pressroundsintopanholes.Divide

90gchoppedleghamand310gdrainedcannedcorn

kernelsbetweenpastrycases.Topwitheggmixture.

Bakefor 25 minutesoruntilquichesaresetandpastry

is brownedlightly.Meanwhile,cook2 slicesprosciutto

in a dryfryingpanovermediumheat,for1 minuteeach

side or until crisp. Crumble prosciutto on quiches.

36 #COOKWITHTHEWEEKLY