Mini quiches

The perfect portable fare, ideal for work or school lunches. Team with salad leaves or steamed vegies for a light meal. Mix and match favourite fillings with the basic egg mixture.

Smoked salmon and asparagus

MAKES 12 PREP AND COOK TIME 40 MINUTES

Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes. Divide 5 chopped asparagus spears (75g), 125g finely shredded smoked salmon and 2 tablespoons finely chopped fresh chives among pastry cases. Whisk 3 eggs with 1 tablespoon milk in a medium jug, season; pour into pastry cases. Top with ¼ cup finely grated parmesan. Bake for 25 minutes or until quiches are set and pastry is browned lightly.

Ham and corn

MAKES 12 PREP AND COOK TIME 40 MINUTES

Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes. Divide 90g chopped leg ham and 125g drained canned corn kernels among pastry cases. Whisk 2 eggs with 1 tablespoon milk in a jug, season; pour into pastry cases. Bake for 25 minutes or until quiches are set and pastry is browned lightly. Cook 2 slices prosciutto in a dry frying pan over medium heat for 1 minute each side or until crisp. Crumble prosciutto on quiches.

Capsicum and goat’s cheese

MAKES 12 PREP AND COOK TIME 40 MINUTES

Preheat oven to 180°C (160°C fan-forced). Drain a 285g jar of piquillo peppers; pat dry with paper towel, slice thinly. Heat 20g butter in a frying pan over medium heat; cook peppers, 1 clove crushed garlic and 2 teaspoons thyme, stirring, 5 minutes. Cool. Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes. Spoon pepper mixture into pastry cases. Whisk 2 eggs with 1 tablespoon milk in a jug, season; pour into pastry cases. Top with 60g crumbled soft goat’s cheese. Bake 25 minutes or until set and pastry is browned lightly.

Blue cheese

MAKES 12 PREP AND COOK TIME 40 MINUTES

Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes. Divide 150g crumbled soft blue cheese and 1 tablespoon chopped fresh flat-leaf parsley among pastry cases. Whisk 2 eggs with 1 tablespoon milk in a jug, season; pour into pastry cases. Bake for 25 minutes or until quiches are set and pastry is browned lightly. Top with extra parsley.