Tomato and Thyme Short Crust Pastry Quiche
Ingredients
Method
1
Preheat the oven to 200° C. Unroll the pastry and using a 6 cm round cutter, cut out 12 pastry rounds. Line a muffin tray with the pastry rounds and prick the base of each pastry cup with a fork.
2
Divide the tomatoes and thyme into the 12 cups.
3
Whisk together the milk, cream and eggs and season the mixture with salt and pepper. Pour the filling into the cups.
4
Bake for 20 minutes, turn the heat down to 160 C and bake for a further 10 minutes. Remove and serve with a side salad or as a snack.
