For about 24 mini quiches, you'll need 2x12cup muffin trays and:
- 2 sheets ready rolled puff pastry
- a teacup
- 100 grams feta
- an onion, finely chopped and microwaved for a couple of minutes till soft
- a couple of cubes of frozen spinach, defrosted, squeezed of most of the water, and chopped
- a few eggs, about 4-5
- dash of milk
Cut rounds out of the pastry and place one in each muffin cup gently, no need to really press it in but make sure there's a dip in the middle.
Beat the eggs well with the dash of milk until nice and frothy. season with pepper
Place a tiny amount of onion, feta and spinach into each pastry cup.
Use a tablespoon to top up each pastry cup with the egg mixture.
Place in the oven (careful, don't spill egg) and bake until the pastry is puffed and the egg looks cooked.
The other quiches i made were filled with lighlty fried pancetta and racelette cheese.
Some that mum's made that are also awesome, some (pre fried) mushrooms and cheese, or simple lorraine - ham and cream (although i like to add a small amount of cheddar to this also). But the one i wanna know the secret of is a friend of mine, bellebobaggins, who makes awesome quichlets. so so tasty and delicious!