Mini Quiches with Strawberry and Feta Salad Recipe

Mini Quiches

Makes 18-20

Equipment you’ll need: 18-20 Mini Tartlet Tins

• 300g Shortcrust Pastry
• Plain Flour, for dusting
• 60g Cooked Ham, chopped
• 100g Gruyère Cheese, grated
• 2 Medium Eggs
• 125ml Double Cream

Strawberry and Feta Salad

6 servings

• 80g Spinach
• 80g Rocket
• 40g Chopped Walnuts (optional)
• 200g Strawberries, halved
• 1 Avocado
• 120g Feta Chunks or Crumbled
  
  For the dressing:
• 3 tbs Olive Oil
• 3 tbs Balsamic Vinegar
• pinch Sea Salt
• pinch Cracked Black Pepper

Mini Quiches

STEP 1
Dust work surface with flour and roll the pastry out until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. (You may need to bake them in batches if you do not have enough tins.) Then put into the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 200C/180C fan/gas 6.

STEP 2
Line each pastry case with some tin foil and fill with baking beans or uncooked rice. Then bake for 10 minutes before lifting out the foil and beans and bake for a further 5 minutes.

STEP 3
Divide the ham and half the cheese between the pastry cases. Beat the eggs and cream together, then pour over the ham and cheese until the cases are almost full. Sprinkle the other half of the cheese over the top.

STEP 4
Bake for 20-25 mins until golden and puffed up. Finally leave to cool and then chill in the fridge before serving.

Strawberry and Feta Salad

STEP 1
In a large bowl mix the spinach and rocket so everything is evenly combined.

For the dressing, combine the olive oil and balsamic vinegar in a bowl and season with a pinch of sea salt and cracked black pepper and pour over the salad. Then using clean hands, toss the salad so the dressing lightly coats the leaves.

STEP 2
Cut the avocado in half, and then take out the pit and peel off the outer skin. Cut it into bite-size pieces and add to the salad along with the strawberries. Then crumble the feta cheese over the top, add the chopped walnuts and mix again before serving.