This recipe has been shared with us by Yve Stokes.
"I have been cooking for my family for 27 years. I have four boys, three who are married and one still at home. When we get together, there are 10 adults to feed! Over the years I have done lots of cooking events, suppers, birthdays, camps, afternoon teas, weddings, high teas, etc. When I cook these little tasty quiches, they are the first thing to go. They are virtually inhaled! EASY ENTERTAINING!! Yes, that is exactly how I would describe this recipe!!" - Yve
Recipe Tester Feedback: "These were so tasty and easy to make. Very versatile, great for parties, afternoon tea or even picnics." - Liz
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes
Cooking Time 20 minutes
Can be frozen
- puff pastry - 3 sheets (make your own with the Iced Puff Pastry recipe from The Easter Subscriber Bonus Issue)
- cheese - 200g, tasty, cubed
- ham - 100g, roughly chopped
- zucchini - 160g
- eggs - 2
- cream - 100g
- garlic powder - 1/2 tsp
- mustard - 1/2 tsp, Dijon
- Preheat the oven to 200C. Grease 2 x 24 hole mini muffin tins.
- Take the puff pastry (3 sheets) out and place it on a clean surface to defrost slightly before starting.
- Add the cheese (200g) to the bowl. Chop Speed 8 / 10 seconds. Set aside.
- Without washing the bowl, add the ham (100g) and zucchini (160g) to the bowl. Chop Speed 5 / 3 seconds. Set aside with the cheese.
- Without washing the bowl, add the eggs (2), cream (100g), garlic powder (1/2 tsp), mustard (2 tsp), salt and pepper to the bowl. Mix Speed 4 / 4 seconds.
- Add the reserved ham and cheese mixture to the bowl. Mix Speed 3 / 4 seconds.
- Using a 5cm scone cutter, cut 16 rounds from the three sheets of puff pastry.
- Press gently into the prepared tins.
- Fill up each case with the mixture.
- Bake for 20 minutes or until cooked through and cheese is golden.
- Serve with finely chopped chives or parsley.