Mini Quiche Squares

Ingredients

• ready-rolled shortcrust pastry — 320g
• large eggs — 4
• double cream — 100ml
• mature cheddar cheese, grated — 100g
• spring onion, finely sliced — 2
• sea salt — 0.5 tsp
• black pepper — 0.25 tsp

Method

1. 1

   Preheat your oven to 200°C (180°C fan/gas mark 6).

2. 2

   Line the brownie tin with baking parchment and press the ready-rolled pastry into the base and sides, trimming any excess.

3. 3

   Prick the pastry base with a fork and bake blind for 10 minutes.

4. 4

   While the pastry bakes, whisk together the eggs, double cream, salt, and pepper in a bowl until smooth.

5. 5

   Remove the tin from the oven and scatter the grated cheddar and spring onions evenly over the par-baked pastry.

6. 6

   Pour the egg mixture over the top of the cheese and onions.

7. 7

   Return to the oven for 15-20 minutes, or until the filling is set and the edges are golden brown.

8. 8

   Allow the quiche to cool slightly in the tin before cutting into 16 even squares.