Mini Cheese & Onion Quiches

I’ve been trying to get ahead with bits and pieces of cooking for Christmas recently, so I’ve been doing a little something every couple of days. It’s not that I have masses of things to do, it’s just that I enjoy fiddling about and I like to spread the enjoyment over as long a period as possible!

Boxing Day chutney, red onion marmalade, mincemeat and cake are all sitting in the pantry, Not Sausage Rolls are in the freezer and today I made a batch of mini quiches, also for the freezer. They’re nice little bites, perfect for adding to a buffet, but also good for picnic lunches when the weather is a little less freezing!

I’ve already admitted to being rubbish at pastry, so needless to say I used ready-made; but if you’re better at pastry than me, use home made.

2 packs of ready-made shortcrust pastry
3 onions, peeled and thinly sliced
1 tbsp olive oil
100gm mature cheddar, grated
few sprigs of fresh thyme
3 eggs
200ml milk
black pepper

Saute the onions in the olive oil until very soft and lightly browned. Unroll the pastry and cut out circles to line 2 12-hole bun trays. Put a teaspoonful of the cooked onions in each pastry case, then top with a few thyme leaves and a sprinkling of grated cheddar. Whisk the eggs and milk together in a jug; fill each mini quiche almost to the top with this mixture then grind over a little black pepper.


Bake at 190C for 15 minutes until puffy and golden.

Allow to cool on a wire rack then freeze in a rigid plastic box. Reheat from frozen in a moderate oven for 10 minutes and serve warm.

Makes 24