Easy mini ba­con and fig quiches

Your Family - - Contents -

Makes 6

Takes 35 mins

olive oil cook­ing spray 6 small tor­tillas

12 fish fin­gers

2 mealies, husks re­moved, cooked may­on­naise, to serve

½ cu­cum­ber, seeded and sliced 250ml cooked peas hand­ful cherry toma­toes, halved le­mon wedges, to serve 1 Pre­heat oven to 180°C. Grease a jumbo muf­fin tray and care­fully shape 1 tor­tilla into each muf­fin hole. Place a dar­i­ole mould or any other round heat­proof mould (to keep the wraps open) in­side each cup. Bake for 8-10 min­utes or un­til golden and crisp. Cool in the pan.

2 Cook the fish fin­gers ac­cord­ing to packet in­struc­tions. Cut the ker­nels from the cobs. 3 Spoon dol­lops of mayo into the cups and top with the fish fin­gers, ker­nels, cu­cum­ber, toma­toes and peas. Serve with le­mon wedges.

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