These savoury little morsels are the ideal thing for a buffet or picnic, they are perfectly sized finger food.
You can also use up whatever you need to from your fridge - they are delicious following this recipe, but you could substitute the tomato with almost any veg (some might need pre-cooking though) and it will be a tasty treat.
Mini Veggie Quiche Cups
1 roll shortcrust pastry
2 eggs
200ml milk
2tbsp crème fraiche
80g peas
A handful of spinach leaves, chopped
Handful cherry tomatoes, halved or quartered
Salt & Pepper
Preheat the oven to 180°C. Grease a muffin tin before cutting the pastry sheet into circles slightly bigger than the holes in your tin. Pop a circle in each muffin hole and blind bake for about 7 mins.
Meanwhile, whisk together the eggs, milk, crème fraiche and a dash of salt and pepper.
Add your peas and spinach to the mixture before pouring it evenly between each of the little pastry cups.
(You can decorate the top with anything you have leftover in the fridge! I used a few cherry tomatoes)
Bake the quiche cups for about 20 mins, keeping an eye on them, until they are golden brown and cooked through.